tag:blogger.com,1999:blog-11980948832625433532019-10-10T03:44:14.496+01:00Time to be an AdultFollow me through my mid-30s journey into relationships, home making and family making!Unknownnoreply@blogger.comBlogger327125tag:blogger.com,1999:blog-1198094883262543353.post-29210192697613595692017-03-21T14:21:00.000+00:002017-03-21T14:58:00.237+00:0040 weeks in, 40 weeks out<span style="font-family: "trebuchet ms" , sans-serif;">This week marks a very special point in the life of Baby B. She is 40 weeks old - 40 weeks in me, 40 weeks out of me, so I thought it would be a perfect time to record some of my favourite images of her and the memories I have of those times.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="" id="id_ee3d_6e09_8fb0_c4db" src="https://lh3.googleusercontent.com/-9ERxQyPTUZs/WNDVD85b-rI/AAAAAAAAMcw/BpqCRHAR6-U/%25255BUNSET%25255D.png" style="margin-left: auto; margin-right: auto;" title="" tooltip="" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">June 2016 & March 2017</span></td></tr></tbody></table><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">Of course I had to include my final bump photo. We took this on a warm summer's evening the night before B was born. I remember telling Sion to make sure not to show my feet! I suffered with swollen feet so badly, my ankles disappeared around 28 weeks and even flip flops left deep indents towards the end. Looking back my bump was HUGE, but I loved it...I think that's something that I really miss about pregnancy - the little strokes I gave B throughout the day and the little wriggles and kicks she gave back. We had a lovely meal that last night, of medium steak and a glass of champagne, soaking up our last night as two...and still trying to think of boy's names!!</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">Next to it B at the weekend, looking so big and grown up in her highchair - yet still needing a towel underneath her as a booster cushion! The new favourite is crumpets loaded with soft cheese or marmite and always her own spoon! she's not quite able to feed herself so we distract her with a spoon and quickly slip a loaded spoonful into her mouth. We always listen to music when she's eating and just this last week she's started to adorably bop up and down when she hears something she likes.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" id="id_90ef_5904_a77f_3ff" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="" id="id_34ce_ebc7_6709_c402" src="https://lh3.googleusercontent.com/-TrLKdtxJLfg/WNDVDHnksOI/AAAAAAAAMck/oXtz-LqcO2w/%25255BUNSET%25255D.png" style="height: auto; margin-left: auto; margin-right: auto; width: 512px;" title="" tooltip="" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">The Early Weeks - First Day to August</span></td></tr></tbody></table><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">Oh my, those first few weeks were a blur of trying to feed Baby B, trying to feed ourselves and so many tears from us both! Baby B was born via C section on 15th June 2016 at 9:25am. We had found out the week before she was breech and because of my subseptate uterus, external manipulation was not an option. Unfortunately she was completely squashed up in there and the consultant struggled to deliver her. She was given help with her breathing and it was 7 minutes before she took her own breaths - the longest 7 minutes of my life. Once we were back in recovery she fed for an hour then slept for four...we thought she was the worlds easiest baby!!!</span><br /><br /><span style="font-family: "trebuchet ms" , sans-serif;">She was born during last years heat wave so the first few weeks were spent indoors in just a nappy playing with her toy octopus. </span><br /><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" id="id_a55d_1b4b_86b5_e111" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="" id="id_4513_3c84_7e06_ce23" src="https://lh3.googleusercontent.com/-stLRY0zMlUg/WNDVDB-ew3I/AAAAAAAAMcg/9kD2uxHJNys/%25255BUNSET%25255D.png" style="height: auto; margin-left: auto; margin-right: auto; width: 512px;" title="" tooltip="" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Getting Bigger - August to October</span></td></tr></tbody></table><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">At 10 weeks old we started going to a baby sensory group once a week. B loved the songs, I loved dressing her up! We got our first smiles in this time which made up for the horrendous battles we had with reflux. At one point poor B was on four types of medication, all giving awful side effects and not really managing the root issue of her awful pain. As our consultant explained, despite all the medications the only thing proven to cure reflux is time. Unfortunately for the eight weeks that she really suffered with symptoms she put on less than a pound in weight. She's never really caught up and is still rocking the 3-6 month clothes, despite being 9 months old!! I found this time really difficult, to the point that I was prescribed anti-anxiety medication. This really helped me, as did talking to my other mum friends and family.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><div align="left"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="" id="id_770a_6cf3_bd0e_31dc" src="https://lh3.googleusercontent.com/-ZkQSAXED9ps/WND6fT9HbeI/AAAAAAAAMdE/2eDAbr7GmiI/%25255BUNSET%25255D.png" style="margin-left: auto; margin-right: auto;" title="" tooltip="" /> </span></div></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Out and About - October to December</span></td></tr></tbody></table><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">This was when I actually started to enjoy being a mum! We went to CenterParcs, just the three of us. B learnt to fall asleep by herself even without a dummy (she has one again now though!!) and she really started to interact with people around her. We went to Cardiff to watch Wales play international rugby. She watched fireworks, military bands and thousands of people without crying once...she even got a little nap in during the second half!! It was around this time that B started to pick objects up and play with them. Her favourite place was in her chair with us in the kitchen, watching what was going on!</span><br /><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" id="id_5475_bdc_4ada_5129" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="" id="id_8676_6e8a_18bd_6a57" src="https://lh3.googleusercontent.com/-drb97je3uzo/WNDVDkYvSrI/AAAAAAAAMcs/yxY9z-pBefg/%25255BUNSET%25255D.png" style="height: auto; margin-left: auto; margin-right: auto; width: 512px;" title="" tooltip="" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Fun Times - Christmas and Family Holiday to IOW</span></td></tr></tbody></table><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">Unfortunately we didn't get one photo of us on Christmas Day - such a parenting fail! B had a nasty chest infection the week before Christmas and ended up being admitted to hospital. she came home on the Wednesday before Christmas and so still wasn't quite right over the holiday season. She did start to get her appetite back and finally ate something other than baby porridge...Weetabix!! It seemed to be a hit and she soon moved onto pureed sweet potato & parsnips. </span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">We spent a few days on the Isle of Wight with B's cousins, taking lots of strolls along the beaches and catching up on sleep!</span><br /><br /><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" id="id_5c73_1d3_b654_78a" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="" id="id_fd16_3fd2_c808_f8cb" src="https://lh3.googleusercontent.com/-Q4RzeyRVopw/WNDVDoqm1MI/AAAAAAAAMco/658ANY0uwWw/%25255BUNSET%25255D.png" style="height: auto; margin-left: auto; margin-right: auto; width: 512px;" title="" tooltip="" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Little Miss Independent - January to March</span></td></tr></tbody></table><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">And so here we are up to date. Recently B is sitting confidently by herself, no sign of crawling or moving yet and most definitely no teeth, despite teething since November! She now loves to sit in the trolley whenever we go shopping and loves being in a swing at the park. She babbles away with Dada and Nah (no) her first words. I'm sure Mama isn't far behind! B loves spending time with her childminder every day when I'm at work, she is coming on so quickly now she spends time with other children and in spite of working full time I'm finding parenting just that bit easier.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">If I have one piece of advice for any mum (or dad) who's struggling a little it would be "remember it's just a phase, it might be a longer phase than you were expecting, but you will get through it!"</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">Now when are those teeth going to make an appearance?!!</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-60933803487997070112017-03-19T20:52:00.001+00:002017-03-20T09:57:27.867+00:00A New Chapter<div class="separator" style="clear: both; text-align: center;"><div style="margin-left: 1em; margin-right: 1em;"><img alt="" id="id_263b_a2ff_c927_4f87" src="https://lh3.googleusercontent.com/-yc-K-Y7FxG4/WM7vnDcgpAI/AAAAAAAAMcI/Q0y6b2idyKg/%25255BUNSET%25255D.png" style="height: auto; width: 353px;" title="" tooltip="" /></div><br /><br /><br /><span style="font-family: "verdana" , sans-serif;">On a traditional calendar 11 months have passed, but to one person it's been a whole lifetime, my daughter Baby B arrived safe and well in this time. She's now nine months old. In some respects she changes every day; learning, growing, interacting with those around her, yet in other respects she is exactly the same as the day she was born. Her hair has the same mohican quiff she rocked on the day she was born; she still turns her head to the side seconds before she drops off to sleep, exactly as she did when I stayed awake for the whole of her first night in earth.</span><br /><div><span style="font-family: "verdana" , sans-serif;"></span><br /></div><div><span style="font-family: "verdana" , sans-serif;">To me at times it's like only a moment has passed, like a dream that speeds by in the seconds before you wake up. I'm back working full time in the job I was doing before my maternity leave. We are still living in the same house, abet with far more plastic stuff that plays annoyingly loud tunes. I'm even on occasions given the chance to get a full nights sleep as the night feed starts to drop off.</span></div><div><span style="font-family: "verdana" , sans-serif;"></span><br /></div><div><span style="font-family: "verdana" , sans-serif;">And yet in other aspects life has changed beyond recognition...we were two, now we are three; we were boyfriend and girlfriend, now we are engaged; we were living in rented accommodation, now we are (fingers crossed) about to become home owners. Every decision we now make is not what's best for us but what's best for Baby B.</span></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1198094883262543353.post-50573843086307316982016-04-24T09:47:00.001+01:002016-04-24T09:47:16.362+01:00Preparing for our new arrivalHow has it been 3 months since I last posted anything?<div><br></div><div>I'm not sure why it's taken me so long to put fingers to keys...perhaps I've been subconsciously hiding myself away, protecting this precious time with just the two of us for the most part? Each Monday I've taken in a relaxing lungful of air as another week gets ticked off and we take one step closer to having a baby in our arms.</div><div><br></div><div>I'm now almost 32 weeks pregnant, eight weeks to go, less than 2 calendar months. I no longer have an is-she-isn't-she bump, but a most definitely pregnant bump that causes strangers to give me a knowing smile as we pass in the street and what seems to be every checkout lady free rein to ask me how much longer I've got...I secretly love being part of such a special club.</div><div><br></div><div>Health wise I've had no more bleeding since 13 weeks. My blood pressure is reassuringly consistent and every entry in my notes following a midwife appointment starts with "mum is well". I've have found that my feet swell to epic proportions that even compression socks struggle to contain. More painful is the development of PGP that wakes me with a gasp when I turn over in my sleep. Warm baths are helping and I've been referred to the physio team for an assessment when I'm 36 weeks.</div><div><br></div><div>Our nursery is almost finished. I keep the door open so that each time I walk past I see the animal wall stickers and the cot our baby will sleep in. The three loads of baby laundry I did last weekend are folded away ready to be grabbed when we're sleep deprived parents changing the baby for the fifth time that day. We went out for lunch yesterday and found a little gift shop selling Jellycat soft toys. Baby's first teddy, a Monkey named Abe is waiting for the first introduction in Baby's crib.</div><div><br></div><div>I think the biggest thing that's happened is that we've started our parenting classes, nicknamed Baby School and we've completed two of the four sessions. Sion is now talking to baby and stroking my belly, hoping to get a kick or wriggle in response. This little one is a stubborn one though, seeming to sense exactly when someone is watching and so refusing to move...only to give a proper shake as soon as attention shifts to something else!</div><div><br></div><div>We were asked last week what we were each looking forward to. Of course there were lots of "finding out who baby looks like", "finding out if we're having a boy or girl" and "having lots of time of work". For me though, I'm looking forward to sharing this with Sion. Other than our midwife no one else in the world will share with us our conversation, our special looks, those precious moments that will pass between us, or that incredible moment when we each look into the eyes of our new born baby and see a world of opportunity and hope reflecting back to us. I tried to say all this to our group, but couldn't get the words out-the weight of parenthood and all it entails is a heavy one, but one that I've waited so long for...not long to go now.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-20161784261370349322016-02-02T10:32:00.002+00:002016-02-02T10:32:46.503+00:00Practising being a Mummy with Cuddledry<span style="font-family: Trebuchet MS, sans-serif;">I spent a lovely Saturday afternoon with my niece & nephew when they came for a visit with their Mummy & Daddy this past weekend. We headed off to Victoria Country Park and rode the miniature train through the grounds before heading home for a hot chocolate (or beer for the big boys!).</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">While everyone was relaxing watching a spot of Ben & Holly I thought I would take the chance to grab some photographs of a gorgeous <a href="http://www.cuddledry.com/">Cuddledry</a> bath towel that I've been kindly sent.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tCIbPm0FuwE/VrCA4i2BUcI/AAAAAAAAMRs/_JvBH_6tom8/s1600/Cuddledry%2Bboxed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-tCIbPm0FuwE/VrCA4i2BUcI/AAAAAAAAMRs/_JvBH_6tom8/s640/Cuddledry%2Bboxed.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wUfc03LDAg0/VrCDyRgoOWI/AAAAAAAAMTo/lfskHQ342Es/s1600/Cuddledry%2Bportait.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-wUfc03LDAg0/VrCDyRgoOWI/AAAAAAAAMTo/lfskHQ342Es/s640/Cuddledry%2Bportait.JPG" width="456" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I asked my niece if I could borrow her Baby Annabel for a little while (seeing as Hippo still has a little while to go!) and of course she asked why? Rather than trying to explain the concept of blogging and product reviews to a 5 year old I just said "Auntie Carrie needs to practise using a special towel for when the baby arrives" With that my little helper said "Come on then Auntie Carrie, let's practise being a Mummy, I'll show you what to do!"</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">So for the next 15 minutes or so I was taught how to hold my baby carefully, how to wrap them up nicely in the towel and how to comfort them if they got scared. As bizarre as it was being taught how to be a mummy by my five year old niece it was kind of special too!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">The thought of dealing with a wriggly, wet baby is a pretty scary one if I'm honest, but the Cuddledry is brilliantly designed to make bath time easy. It's by far the biggest baby towel I've seen and it clips easily around your neck to be worn like a big apron. This leaves your hands completely free to bath and look after your child as well as stopping clothes getting wet from all the splish splashing that will be going on! Then when it's time for drying off there's plenty of towel left to wrap around your little one and cuddle them in close to you.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Rqp9Qj-AUJw/VrCA8vpI7cI/AAAAAAAAMSE/oVBieL8HMhw/s1600/cuddledry%2Bfasteners.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-Rqp9Qj-AUJw/VrCA8vpI7cI/AAAAAAAAMSE/oVBieL8HMhw/s640/cuddledry%2Bfasteners.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Pz9TbS7rcwU/VrCA-bqZNdI/AAAAAAAAMSM/F4-3SSYFwdQ/s1600/cuddledry%2Bin%2Buse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-Pz9TbS7rcwU/VrCA-bqZNdI/AAAAAAAAMSM/F4-3SSYFwdQ/s640/cuddledry%2Bin%2Buse.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yEkOxauJtn0/VrCA_Mdlk4I/AAAAAAAAMSU/w_7SnJ54hLQ/s1600/cuddledry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-yEkOxauJtn0/VrCA_Mdlk4I/AAAAAAAAMSU/w_7SnJ54hLQ/s640/cuddledry.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">The material is super absorbent and so soft, I kind of wish they made an adult sized one too! We may not have any clothes yet for Hippo when they arrive (or cot, or pram, or nappies..or anything else!) but at least I know those special bath time moments are covered.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">If any of you like the idea of practising being a mummy, or you just want the chance to chat to the <a href="http://www.cuddledry.com/">Cuddledry</a> team, they will be at <a href="http://thebabyshow.co.uk/excel/">The Baby Show ExCel</a> from the 19th February to the 21st February at Stand G48 with lots of offers & discounts. I'll be there on Saturday saying hi to them all, it'll be great to see any of you there too.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>I was sent a complimentary Cuddledry towel for the purpose of this review. All words and opinions are my own.</i></span><br /><div style="text-align: center;"><a href="http://myfamilyfever.co.uk/tried-tested/" title="Family Fever"><img alt="Family Fever" src="http://i1279.photobucket.com/albums/y523/Kate_Fever/download1_zps16e15ea5.jpg" height="179" style="border: none;" width="200" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1198094883262543353.post-44661347575716823742016-01-28T09:27:00.002+00:002016-01-28T09:27:42.170+00:0019 Weeks...<span style="font-family: Trebuchet MS, sans-serif;">How is it Thursday already?!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">After feeling like days were as long as a week in the first trimester, the second trimester seems to be ticking along quite nicely. I don't know whether it's because I've got energy now to do things, or if it's because there's always something going on at home, but each week seems to whip by until I think to myself "well, where did that week go?"</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Last weekend we babysat for Sion's nephew & niece on Friday night. They were no problem at all, although Sion was held hostage by a five year old who insisted she couldn't go to sleep until she practised her reading! I wasn't let off too lightly either. When I came to check that teeth had been brushed I had to use my excellent negotiating skills to get them into their own beds and at least pretending to snuggle down ready for sleep...it must have worked though, 30 minutes later one was asleep face down in a book and the other look like they had had a fight with their duvet until they passed out!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I don't quite know what came over me on Saturday, but I pulled everything out of the kitchen cupboards, washed them and rearranged everything. All the kitchen work surfaces were cleared & cleaned and lots of things thrown away. It's made such a difference, although I'm now the washing up police...5 days in and it still looks pretty tidy!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-BPwd0MJZfZg/Vqnd-ZYWI2I/AAAAAAAAMRY/D9Pj3CYfrt0/s640/blogger-image--757593031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://lh3.googleusercontent.com/-BPwd0MJZfZg/Vqnd-ZYWI2I/AAAAAAAAMRY/D9Pj3CYfrt0/s640/blogger-image--757593031.jpg" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">We went out on a date on Saturday night to <a href="http://www.mangothai.co.uk/">Mango's Thai Tapas</a> in Southampton for Sion's birthday. He's been working so hard recently, revising for his first set of engineering exams so a nice meal out was much deserved. As usual we ordered far too much, they serve the biggest tapas plates I've ever come across! We were back home again by 9pm but it meant we could relax at home before getting an early night.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">On Sunday the cleaning/nesting frenzy continued with the bathroom and soon to be nursery being the next victims. A quick food shop was also done before I popped out to see my friends and their 6 week old baby boy. Sion cooked a roast with amazing potatoes for dinner to round off the weekend nicely.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Baby/bump wise it's been a pretty quiet week. I'm sure I can now feel Hippo moving around, with little fizzes and wriggles that seem to be more noticeable in the evening than any other time. We also had a listen in with our doppler to hear the loveliest, strong heartbeat ever! I'm most definitely in maternity clothes now and my bump is finally more baby than bloat.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">This weekend I'll be spending time on Saturday seeing my brother and his family and on Sunday I'm catching up with an old friend and her two boys. I've got two exciting parcels in the post this week that I'm dying to try out, one for me and one for Hippo when they arrive (but I'll have a little play with it before then!).</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Hope your weekend is full with lovely things too...next week it's our 20 week scan and I'll be doing a 16-20 week pregnancy post.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-36799615057257809392016-01-21T12:46:00.000+00:002016-01-21T12:46:54.122+00:00Choosing names for our baby<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AY2OlUOgu0A/VqDNje6k6gI/AAAAAAAAMRE/CV93xXrpg6k/s1600/dreamstime_l_35167157.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-AY2OlUOgu0A/VqDNje6k6gI/AAAAAAAAMRE/CV93xXrpg6k/s640/dreamstime_l_35167157.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Image from stockfreeimages.com</span></td></tr></tbody></table><div style="text-align: right;"><br /></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Sion and I have been pretty set on names for our baby since even before they were conceived! Our choices are traditional but not in the top 20 of children's names and we've both wanted to include family names as middle names, but we have a lot of family each to choose from.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Our girl's choice is now fixed and agreed on and while I liked our boy choice I wasn't blown away by it. Lying in bed at the weekend, I plucked up the courage to ask Sion "are you fixed on (insert name here!) for a boy's name?" This then resulted in the two of us scrolling through Top 200 lists to see if anything else caught our fancy...nothing!! There was one name that I liked, but I was sure Sion wouldn't like it so I kept quiet. It wasn't until later that morning that Sion said "Well I do like (new name) too"...Of course it had to be the same name I was thinking! For the rest of the weekend we tossed both names backwards & forwards, trying to decide which one we liked the best.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Sion went to see his Stepdad and apparently had a conversation where he mentioned both names to him and asked his opinion...His stepdad answered, I like Abraham...Abraham wasn't one of the two options!! Later on he turned to Sion and said what name does Carrie like the most? Sion told him and he quickly replied, that's what you'll be naming the baby if its a boy then!</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Of course by not knowing what we are having yet I'm finding it difficult to know what to call baby. We've tried out Little One and Sproglet, but they didn't feel right. Over the last two weeks, my bump has really appeared, so much so that a colleague joked "Are you sure you're not having a hippo?!" Hippo has now stuck, it's going to feel strange calling them something else once they are finally here!</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">How would you pick a baby's name?</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-81004502731974759392016-01-14T16:56:00.002+00:002016-01-14T16:56:28.893+00:00Things I've learnt in the first trimester...<span style="font-family: Trebuchet MS, sans-serif;">I can't quite believe that I've made it to almost 18 weeks in this pregnancy. The last 6 weeks have absolutely flown by and I'm now starting to plan those all important baby purchases for the last trimester.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">The second trimester seems for the most part to be quite relaxing. I seem to have more energy and for the most part the horrible taste in my mouth and all day nausea has disappeared. My bloat is turning into quite frankly a massive bump already and all my "I'll never fit into that again" clothes have been vacuum packed and put into storage.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I'm not really planning on doing a week by week diary, but I did want to keep some memory of my thoughts and observations throughout this pregnancy - so what did I learn in the first trimester?</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">DO NOT become obsessed with pregnancy forums or Google, in those early weeks these are not your friends. I joined an antenatal group when I was 6 weeks pregnant and spent the next seven weeks fearfully reading everyone's symptoms, worries and concerns. So much so they became my symptoms. Now I'm in my second trimester the talk is more around Team Blue or Team Pink, or the best pushchair, making for a much more relaxing lunch break! </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Everyone is an obstetrics expert! I've had two miscarriages and have a sub septate uterus. The lady sat next to me in the waiting room may well have a different history to me. Someone's sister/auntie/friend/work colleague/wife almost certainly has a different history to me. Just because something happened to them, doesn't mean it will happen to me or won't happen to me. When a pregnant lady talks about what she is feeling, your best response is to nod, offer a hug or to just listen.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Babies on early scan pictures DO NOT look like babies. I've had five scans so far...our baby has looked like a Haribo jelly bear, a fish and a bird. It was only at our 13 week scan that things started looking in proportion. The scan picture still shows baby's arm appearing to come out of Baby's face. If your hospital charges for scan photos your best bet will probably be to only get one. I saw a proud Dad feed in enough coins for 8 scan photos...only to realise that they were all the same image!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">If you find a food item that does not make you feel sick STICK WITH IT. Thankfully I only had to deal with feeling nauseous although there were a few close calls when brushing my teeth and a particularly emotional time dealing with a stinky kitchen bin. What I enjoyed one day however was likely to make me feel ill the following day...chicken, ham, cheese, fruit, sweet drinks, milk & tea all fell foul to "morning sickness". My one constant was Salt & Vinegar crisps. One day I ate four packets...and so I just made sure I took my vitamin tablet each & every day. Now I'm pretty much back to eating everything I enjoyed before. One other tip is to try chewing gum if you feel ill. I found if I had any kind of taste in my mouth I would feel ill - chewing gum seemed to get rid of this for me.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Bleeding does NOT ALWAYS mean the worst. I had a number of bleeding episodes throughout my first trimester. It wasn't a little bit of spotting, or light bleeding, but sudden, heavy bleeding with no notice or reason. On three occasions I also passed clots while I sat shaking and afraid at what was happening to me. It was enough for me to bypass calling my GP or midwife and head straight to A&E. Each & every time I would be scanned as soon as possible and there Baby would be, heart fluttering away as it should. I'm not suggesting for one moment that if you suffer bleeding that you shouldn't seek medical advice, of course you should. But until that moment that you are in the room with the sonographer, nothing is certain.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Your body clock will screw up. I work full time and keep myself busy into the evenings and weekends. I thought I knew what it felt like to be tired...I knew nothing until first trimester tiredness hit. I was ready for bed at 11am, perked up again early afternoon and then kept myself awake for long enough to eat dinner before curling up on the sofa with a duvet for the evening. I remember turning to Sion one evening and saying proudly to him "I'm feeling quite sprightly tonight, I must be coming out of the tiredness stage". It was 7:20, I was asleep by 7:45. Normally I'd be awake for 16 hours, asleep for 8...pregnant this flips on it's head!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">The person who knows your body and symptoms best is you AND YOU ALONE. If you don't feel right, ask a professional for advice. If you feel like taking it easy, take it easy. If you feel like cleaning the bathroom, before tackling the washing and squeezing in the food shop come round to my house.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Most of all I've learnt that the human body is an incredible thing. I can't believe that we have been able to produce this little being, currently growing away. Despite all my setbacks in the past I've seen our baby wave to us, heard their heart beating and felt their first subtle, tiny flutters.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Hold tight Little One, we can't wait to meet you.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vjBpyPkdz5Q/VpfS1HWFXiI/AAAAAAAAMOc/HTP7k6CJToM/s1600/baby%2B8%2Bweeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-vjBpyPkdz5Q/VpfS1HWFXiI/AAAAAAAAMOc/HTP7k6CJToM/s640/baby%2B8%2Bweeks.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-21362379389278054612015-12-18T09:08:00.001+00:002015-12-18T09:42:07.360+00:00The Next Chapter...<div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">I started this blog almost three years ago when I was at a very special moment in my life.</span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">I had met Sion and we clicked, he got me, I got him and it just worked...so quickly and so well. I still remember the moment on Sion's burgundy leather sofa in his flat where he asked me if I wanted to move in with him. I'd jumped into relationships before, sure that they were The One only to be proved oh so wrong further down the line, but something told me that this would be different, this was a real partnership and we excitedly started making plans.</span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">I knew that this time of my life would be something that I wanted to look back on and so my blog was started after a night spent choosing wardrobes over cocktails. Since then we've proved my gut feeling right. We've loved and supported each other through happiness, sadness, successes and challenges, quietly getting stronger and even more in love than I ever thought possible.</span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">Yet the one thing we both wanted seemed to be just out of reach to us. A miscarriage last year led to me finding out I had an abnormality that could affect future pregnancies. That fear became a reality earlier this year with a second loss. Through it all Sion held me, supported me and told be everything would work out ok.</span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">We decided to try for a third time, hopeful that we would be lucky, comforted by the sad fact that if it didn't work out we would at least be referred for further tests & assistance.</span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">And it worked!!</span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">I am now 13 weeks pregnant. Our wriggly little baby is in a perfect position, everything is working as it should and we have heard the magical sound of our Little One's heartbeat. This pregnancy hasn't been without drama and scary moments, but we understand what is causing this and I am slowly starting to relax.</span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: "trebuchet ms" , sans-serif;">This blog has never really had a direction before now and I'm still not too sure what way it will go. I do know that I want to go back to the style of my early posts, the thoughts that randomly pop into my head, the memories of this special time. I hope you join me for this crazy ride!</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EtM7flxhkVM/VnPNCTT6I_I/AAAAAAAAMOM/9rq7ZdpdYJo/s640/blogger-image-1953136143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://lh3.googleusercontent.com/-EtM7flxhkVM/VnPNCTT6I_I/AAAAAAAAMOM/9rq7ZdpdYJo/s640/blogger-image-1953136143.jpg" width="640" /></a></div><br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1198094883262543353.post-2800101653075588502015-10-20T14:16:00.003+01:002015-10-21T11:01:05.857+01:00#TasteofNorway Farikal Recipe & Giveaway with Inntravel<span style="font-family: Trebuchet MS, sans-serif;">You may have seen recently on my Instagram feed that I was wondering what cooking challenge to take on now that Bake Off is over for another year. I've decided to choose a recipe at random every week or so from my big cookery book collection, the only rules being it has to be a different book from the previous recipe and it has to be something that I haven't cooked before.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">It was perfect timing then when <a href="http://www.inntravel.co.uk/">Inntravel</a> got in touch with me and asked if I would like to try out a traditional Norwegian recipe. My knowledge of Norway is pretty much limited to knowing that Norway is cold and they eat a lot of fish, so I was curious to learn about the national dish of Farikal.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Farikal (pronounce 'forrycoal') is traditionally served in autumn and is primarily lamb or mutton cooked with cabbage and peppercorns. The <a href="http://www.inntravel.co.uk/slow/living/taste/September-2015/Norwegian-Farikal">traditional recipe</a> suggests shoulder, neck or shank to be used and it is served with boiled potatoes.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I thought I would keep the core of my Farikal recipe the same, but change it slightly to suit our dietary requirements (and my love of mash!)</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Gb8Zh90yuUA/ViYox41cHMI/AAAAAAAAMNo/-lk8fDzVuOA/s1600/Farikal%2Brecipe%2Bface%2Bon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-Gb8Zh90yuUA/ViYox41cHMI/AAAAAAAAMNo/-lk8fDzVuOA/s640/Farikal%2Brecipe%2Bface%2Bon.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><b>Farikal - Serves 2 with leftovers</b></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">600g lamb leg steaks (with bone in situ)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">50g plain flour seasoned with salt & pepper</span><br /><span style="font-family: Trebuchet MS, sans-serif;">50g butter</span><br /><span style="font-family: Trebuchet MS, sans-serif;">400ml water</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 beef stock cube</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 bay leaf</span><br /><span style="font-family: Trebuchet MS, sans-serif;">10 peppercorns (I used pink for a subtle flavour)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">250g kale with large stalks removed</span><br /><span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span><br /><span style="font-family: Trebuchet MS, sans-serif;">fresh parsley</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Coat the lamb with the seasoned flour and set to one side.</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Using a large pan that has a lid, melt the butter and seal the lamb, a few steaks at a time.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Return all the steaks to the pan, add the water, stock, bay leaf, peppercorn and kale and boil for 25 minutes.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Just before serving drain some of the cooking juice into a smaller pan and boil vigorously to thicken.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Serve with mashed potatoes, carrots, fresh parsley & redcurrant jelly.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dnIVKf8b15s/ViYoxU8akNI/AAAAAAAAMNg/83GxWyfmJm4/s1600/Farikal%2Brecipe%2Boff%2Bcentre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-dnIVKf8b15s/ViYoxU8akNI/AAAAAAAAMNg/83GxWyfmJm4/s640/Farikal%2Brecipe%2Boff%2Bcentre.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--5GHG1VaEvE/ViYox7bRmSI/AAAAAAAAMNk/l2WYHM0ORE0/s1600/Farikal%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/--5GHG1VaEvE/ViYox7bRmSI/AAAAAAAAMNk/l2WYHM0ORE0/s640/Farikal%2Brecipe.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I was really surprised at how flavoursome this dish was, by using thinner cuts of lamb and pre-cut kale it was on the table in under 30 minutes, so a perfect mid-week supper dish.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Inntravel would like to offer you the chance to learn more about the Norwegian cuisine and are offering my readers the chance to win a £40 voucher with <a href="https://www.scandikitchen.co.uk/">Scandikitchen</a> by entering this simple Rafflecopter giveaway.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><a class="rcptr" data-raflid="0a67f5513" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/0a67f5513/" id="rcwidget_oaru6b7e" rel="nofollow">a Rafflecopter giveaway</a><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><script src="//widget-prime.rafflecopter.com/launch.js"></script><span style="font-family: Trebuchet MS, sans-serif;">Good luck!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>This is a collaborative post with Inntravel, specialists in worldwide slow holidays.</i></span><br /><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i><br /></i></span><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><b>Linking up with;</b></span></div><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i><br /></i></span><br /><div style="text-align: center;"><img alt="Tasty Tuesdays on HonestMum.com" height="125" src="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fi.imgur.com%2F9VwhltV.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" width="200" /></div>Unknownnoreply@blogger.com126tag:blogger.com,1999:blog-1198094883262543353.post-10254397418197332322015-10-19T11:10:00.001+01:002015-10-19T11:10:05.442+01:00The Perfect Dinner Party (almost!)<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">We've been renting our home now for over 18 months and we're well and truly settled in now, Aside from the cupboard under the stairs storing lots of books, everything had found a place and every room has a use. We chose this house because of one room - the conservatory. Our downstairs rooms are all quite small so the conservatory actually has the biggest footprint, and of course it's beautifully light and airy. We brought lots of new furniture when we moved too, but the conservatory has the dining table from Sion's childhood home as well as a Welsh dresser his father owned so it holds a lot of memories.</span><br /><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">The only problem is that most of the time it's just Sion & myself eating and we commit the cardinal sin of eating on our laps in front of the TV most nights. During the summer we had lots of people round, but we tended to push the table to one side and use it more as a corridor to the garden, than long, lazy lunches around the table.</span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br />So when <a href="https://www.oceanfinance.co.uk/">Ocean Finance</a> got in touch with me and told me about their campaign to get the nation's unloved dining rooms the centre of people's attention again I was more than happy to get involved.<br /><br />Their idea was for each blogger to host a Come Dine With Me style dinner with family and friends and then blog about it...sounds simple huh?!<br /><br />Of course living with a rugby mad man and hosting this dinner during October meant there could only be one theme - The Rugby World Cup. I like using themes to help decide on menu choices, but I didn't want to make people feel uncomfortable by asking that they dress up, so I kept it subtle! re-purposed (brought home from a pub) rugby ball coasters & a rugby themed printed menu were about the extent of my theme, but I think it was enough!<br /><br /><div style="text-align: center;"><a href="https://lh3.googleusercontent.com/-gZyR-40Qh-w/ViTAi_h2gwI/AAAAAAAAMNQ/RUHBENkTmlg/s640/blogger-image--421646421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://lh3.googleusercontent.com/-gZyR-40Qh-w/ViTAi_h2gwI/AAAAAAAAMNQ/RUHBENkTmlg/s640/blogger-image--421646421.jpg" width="640" /></a></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>So onto my menu - we started with Welsh Rarebit (posh cheese on toast), followed by Coq au Vin pie and finished with New Zealand's national dessert <a href="http://www.time-to-be-an-adult.com/2015/10/gbbo-week-9-chocolate-pavlova.html">Chocolate Pavlova</a>. The joy about all of these dishes was that they could be prepared in advance and just finished off once people arrived, although I still managed to burn my toast a little and my gravy didn't really thicken!<br /></span><br /><div class="separator" style="clear: both; text-align: start;"><a href="http://1.bp.blogspot.com/-c-SaEhtpVoM/ViS_O_l0CeI/AAAAAAAAMMs/A5EjTZicTwM/s1600/DSC_6574.JPG" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-c-SaEhtpVoM/ViS_O_l0CeI/AAAAAAAAMMs/A5EjTZicTwM/s640/DSC_6574.JPG" width="640" /></span></a></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: start;"><a href="http://1.bp.blogspot.com/-b9Srwyn21mQ/ViS_OwMPBGI/AAAAAAAAMM0/YFhvWrzQPNo/s1600/DSC_6576.JPG" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="424" src="http://1.bp.blogspot.com/-b9Srwyn21mQ/ViS_OwMPBGI/AAAAAAAAMM0/YFhvWrzQPNo/s640/DSC_6576.JPG" width="640" /></span></a></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: start;"><a href="http://4.bp.blogspot.com/-KjjA3AXK8ss/ViS_O3buB4I/AAAAAAAAMMw/9C70dDXxX08/s1600/DSC_6581.JPG" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="424" src="http://4.bp.blogspot.com/-KjjA3AXK8ss/ViS_O3buB4I/AAAAAAAAMMw/9C70dDXxX08/s640/DSC_6581.JPG" width="640" /></span></a></div><div style="text-align: start;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Every good party needs entertainment and ours was no different. We made sure there was background music throughout the dinner and we took a break between the main course and dessert to play a few rounds of Cards Against Humanity. For anyone who hasn't come across this game it's a simple card game where you use your cards to make the funniest sentence or awnser to a question. The fun comes in that some (most) of the cards are adult themed, or can be very un-PC in the right context!<br /><br />We had so much fun sat around the table, giggling over our answers that we carried on playing and eating dessert at the same time.<br /><br />Of course, this being in the Come Dine With Me style, meant my guests had to score me! So how did I do?....<br /></span><br /><div class="separator" style="clear: both; text-align: start;"><a href="http://4.bp.blogspot.com/-BPRktyC2wGY/ViS_Q_KKoCI/AAAAAAAAMNI/ckOgKLEwoH8/s1600/DSC_6585.JPG" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="424" src="http://4.bp.blogspot.com/-BPRktyC2wGY/ViS_Q_KKoCI/AAAAAAAAMNI/ckOgKLEwoH8/s640/DSC_6585.JPG" width="640" /></span></a></div><div style="text-align: start;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Go me! More importantly though it re-ignited our love of eating properly up at the table. Eating becomes a pleasure, a time to enjoy, sit back and relax in the company around you. Our table has now been moved firmly into the middle of the room, pride of place, ready for the next dinner to enjoy!<br /><br />What would be your perfect dinner party? You can read more on how to <a href="https://www.oceanfinance.co.uk/blog/how-to-plan-the-perfect-dinner-party--0-4552-0.htm">plan the perfect dinner party here</a><br /><br /><i><span style="font-size: x-small;">This is a collaborative post with Ocean Finance, who kindly covered the cost of my dinner party ingredients.</span></i></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-32730696033285230602015-10-13T13:04:00.001+01:002015-10-13T13:04:49.541+01:00GBBO Final - Victoria Sandwich Showstopper<span style="font-family: Trebuchet MS, sans-serif;">How is it that the final of GBBO came so quickly?! Thankfully The Apprentice will take it's place on Wednesday nights and rather than dreaming of being an amazing baker, I'll instead dream of swanning around London in a sharp business suit!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I couldn't let the final go though without a real showstopper of a final bake so I could only really go for the "British Classic" round and what could be more classic than a Victoria Sandwich? Very kindly Tesco offered to send me a voucher to cover the cost of some of my ingredients, so there was no excuse - I had to go large!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">The victoria sponge is simple in it's method and decoration, which meant it would be a challenge to turn it into a cake worthy of a Showstopper title! I wanted to push myself to try a new technique so I made macarons too and decorated them to look like mini victoria sponges. I also made some strawberry crisps and chocolate leaves as well as my own strawberry jam. I decided to go all out and make it a three tier cake, because if you can't do it for the final of GBBO, when can you?!!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RWpeAloO-NA/VhzxdSdoaKI/AAAAAAAAML4/xjwjwV9oM8M/s1600/Showstopper%2BVictoria%2BSponge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="851" src="http://3.bp.blogspot.com/-RWpeAloO-NA/VhzxdSdoaKI/AAAAAAAAML4/xjwjwV9oM8M/s640/Showstopper%2BVictoria%2BSponge.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: 'Trebuchet MS', sans-serif;">For the basic cake recipe I used equal weights of butter, sugar, beaten eggs and self raising flour, with a dash of vanilla extract for added flavour. Cream the butter & sugar together until light & fluffy then add the eggs little by little, whisking until incorporated each time. Finally add the vanilla extract & flour and fold in until fully combined. Bake in a 160C oven for 20-25 minutes. I think all in I used about 800g of the four ingredients to make my three tiers, but it all blurred into confusion by the 3rd bake!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">My strawberry jam used 300g of chopped strawberries to 150g of caster sugar. Brought to the boil and then boiled vigorously for 10 minutes, although despite leaving it to cool it didn't really set! My cream filling was 300ml of whipped double cream with a tsp of vanilla essence & 25g icing sugar folded through.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-W7Awe75WDbU/VhzxeG4iMyI/AAAAAAAAMMY/8qUyEvKOc6w/s1600/strawberries%2Bfor%2Bjam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-W7Awe75WDbU/VhzxeG4iMyI/AAAAAAAAMMY/8qUyEvKOc6w/s640/strawberries%2Bfor%2Bjam.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: 'Trebuchet MS', sans-serif;">To make my macarons I used this </span><a href="http://www.deliciousmagazine.co.uk/recipes/multicoloured-macaroons/" style="font-family: 'Trebuchet MS', sans-serif;">simple recipe from Delicious Magazine</a><span style="font-family: 'Trebuchet MS', sans-serif;">. I filled them with a layer of raspberry jam and white chocolate ganache.</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v0qh8nQnoXY/VhzxdRdT1zI/AAAAAAAAML8/TNf4c7BRygQ/s1600/macaron%2Bprep.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-v0qh8nQnoXY/VhzxdRdT1zI/AAAAAAAAML8/TNf4c7BRygQ/s640/macaron%2Bprep.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div><span style="font-family: 'Trebuchet MS', sans-serif;">Strawberry crisps were made by slicing strawberries, laying on a non stick baking sheet and sprinkling with icing sugar. They were then baked in a low oven (100C) for 1 hour until dried through.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Finally bramble leaves were coated with melted white chocolate, coloured with green gel and left to harden, before the leaves were peeled away.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Bk_qKyzEEqk/VhzxdQlxztI/AAAAAAAAMMI/MMnE8hZRF4w/s1600/Victoria%2BSponge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Bk_qKyzEEqk/VhzxdQlxztI/AAAAAAAAMMI/MMnE8hZRF4w/s640/Victoria%2BSponge.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: 'Trebuchet MS', sans-serif;">I'm so pleased with how this turned out. I love the simplicity of it, while being proud that so many different elements all came together.</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-49O2M9u22jQ/Vhzxd2pwvoI/AAAAAAAAMMc/Hr6jNGr5-pE/s1600/showstopper%2Bvictoria%2Bsponge%2Btierred%2Bcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="851" src="http://3.bp.blogspot.com/-49O2M9u22jQ/Vhzxd2pwvoI/AAAAAAAAMMc/Hr6jNGr5-pE/s640/showstopper%2Bvictoria%2Bsponge%2Btierred%2Bcake.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RWpeAloO-NA/VhzxdSdoaKI/AAAAAAAAMME/Fkj2Rta74-8/s1600/Showstopper%2BVictoria%2BSponge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="851" src="http://1.bp.blogspot.com/-RWpeAloO-NA/VhzxdSdoaKI/AAAAAAAAMME/Fkj2Rta74-8/s640/Showstopper%2BVictoria%2BSponge.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">It's been an absolute joy to take part in The Great Bloggers Bake Off again this year and I'll most definitely be back again next year! Massive thanks to </span><a href="http://www.mummymishaps.co.uk/" style="font-family: 'Trebuchet MS', sans-serif;">Jenny</a><span style="font-family: 'Trebuchet MS', sans-serif;"> for keeping us all on track and all the co-hosts that helped take the strain!</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Special thanks also to Tesco for very kindly sending me a voucher to cover the costs of my ingredients. You can find lots of recipes on <a href="http://tesco.com/realfood">Tesco.com/realfood</a></i></span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TvfBJ-GGAa8/VhzxeOYaDBI/AAAAAAAAMMU/M9uKVPGPfsg/s1600/tesco%2Bingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-TvfBJ-GGAa8/VhzxeOYaDBI/AAAAAAAAMMU/M9uKVPGPfsg/s640/tesco%2Bingredients.JPG" width="640" /></a></div><div style="text-align: center;"><br /><div><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a></div></div></div>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-1198094883262543353.post-57023713014551392472015-10-06T09:46:00.001+01:002015-10-06T12:06:52.673+01:00Dorsett Shepherds Bush - My thoughts<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">How has it been almost two months since we went to London for my birthday?! It's become something of a tradition that we always head to London for the night around my birthday. I love London, the buzz and constant activity makes it exciting and invigorating. My mum was a Londoner and moved back up when I was seven so I have memories of going up on the train to visit her and my relatives. Unfortunately I've lost touch with them all now, but there's always a sense of being that little bit closer to them whenever I visit.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">As this trip was for my birthday Sion took responsibility for booking our hotel and wow the boy did good! We always look on a number of travel websites and are registered to <a href="http://www.secretescapes.com/">Secret Escapes</a>, which is where this gem showed up - <a href="http://www.dorsetthotels.com/unitedkingdom/london/shepherdsbush/index.php">The Dorsett Shepherds Bush</a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">A short five minute stroll from Shepherds Bush tube station this 317 roomed hotel is in a converted Grade 2 listed 1920s cinema, overlooking a tree lined green.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-E3lxIk5p53Q/VfL30IT5CKI/AAAAAAAAL_k/RbtjC2Aatqo/s1600/dorsett%2Blobby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Dorsett Shepherds Bush Lobby" border="0" height="456" src="http://4.bp.blogspot.com/-E3lxIk5p53Q/VfL30IT5CKI/AAAAAAAAL_k/RbtjC2Aatqo/s640/dorsett%2Blobby.jpg" title="Dorsett Shepherds Bush Lobby" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">The influence of it's Asian owners is obvious to see in the beautiful, calming interior of the public areas. We arrived early and asked if we could leave our bags and check in later. Elina, the receptionist who helped us, very kindly told us that our room was already available and that we had been upgraded to a deluxe room - and what a room it was! Being on the top floor and a corner room, the views from the two walls of windows were stunning. Once you enter a bedroom there are more chic touches, with gold furnishings and oriental prints and accessories. Our room in particular was light and airy, with the aircon set to just the right temperature for an August day in London!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VMvLa4mxx_M/VfGk9clqQZI/AAAAAAAAL-k/faFHAp6Kc2A/s1600/Dorsett%2BShepherds%2BBush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Dorsett shepherds Bush Exec Room" border="0" height="456" src="http://1.bp.blogspot.com/-VMvLa4mxx_M/VfGk9clqQZI/AAAAAAAAL-k/faFHAp6Kc2A/s640/Dorsett%2BShepherds%2BBush.jpg" title="Dorsett shepherds Bush Exec Room" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Qu-t1o0o2Fs/VfL3sEkvwiI/AAAAAAAAL-0/XLZxMQUaxdk/s1600/Dorsett%2BExec%2Broom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Dorsett Shepherds Bush Room work area" border="0" height="456" src="http://2.bp.blogspot.com/-Qu-t1o0o2Fs/VfL3sEkvwiI/AAAAAAAAL-0/XLZxMQUaxdk/s640/Dorsett%2BExec%2Broom.jpg" title="Dorsett Shepherds Bush Room work area" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OqNKlK0ANpc/VfL3y9CnAUI/AAAAAAAAL_c/cS0UoDOSSQ4/s1600/dorsett%2Blamp%2Btouch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Dorsett Shepherds Bush lamp" border="0" height="456" src="http://4.bp.blogspot.com/-OqNKlK0ANpc/VfL3y9CnAUI/AAAAAAAAL_c/cS0UoDOSSQ4/s640/dorsett%2Blamp%2Btouch.jpg" title="Dorsett Shepherds Bush lamp" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Our room had a beautiful bathroom attached with a separate bath & shower cubicle. Unfortunately the design of the shower door meant that it leaked quite badly, but the thick bath mat shopped the floor from getting slippery. The bathroom had plenty of marble top space for you to leave your toiletries out and there were more than enough towels for us both.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vn0s-DULHE4/VfL3wkBIe9I/AAAAAAAAL_M/jPKxZFDSbYk/s1600/Dorsett%2Bexec%2Bbathroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="896" src="http://4.bp.blogspot.com/-Vn0s-DULHE4/VfL3wkBIe9I/AAAAAAAAL_M/jPKxZFDSbYk/s640/Dorsett%2Bexec%2Bbathroom.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">It was almost a shame that we didn't spend that much time in the hotel, we had so many planned activities for the two days that we were in the city. One thing we did make time for was happy hour (5-7pm) cocktails in the Jin lounge, Luis poured two stunning cocktails for us, I had the sweet Dorsett Duchess, while Sion went for a gin based Smoking Negroni. This wet our appetites and I'm not ashamed to admit to returning the following night to try more! Whether it was the later time slot or the relaxing effect of the evening, I spent most of my time unelegantly slouched in my seat, looking up into the stunning gold atrium. At night gentle up lights really show off the space (little tip - even room numbers overlook the atrium, while odd numbers have external views)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fjxPjzdLbsA/VfL3tS5hodI/AAAAAAAAL_A/37ZPi1oa_4k/s1600/Dorsett%2Bbar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="896" src="http://3.bp.blogspot.com/-fjxPjzdLbsA/VfL3tS5hodI/AAAAAAAAL_A/37ZPi1oa_4k/s640/Dorsett%2Bbar.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Trebuchet MS, sans-serif;">Breakfast was taken in the Pictures dining restaurant, that runs along the side of the hotel. We arrived quite late in the service but there was still an excellent selection of continental breakfast and hot buffet items. Sion was especially impressed to see that Chinese congee and noodles were available too! The Dorsett also has the Shikumen restaurant serving Asian cuisine for lunch and dinner, although we unfortunately had prior plans so didn't eat here ourselves.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">We loved our stay at the Dorsett Shepherds Bush, we felt it was good value for money and while not a central London location, it was perfectly placed for Holland Park, Notting Hill and Westfield Shopping Centre. We'll definitely be back!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">We paid for our stay and all food and drink ourselves and were not asked to write a review, all thoughts and opinions remain our own.</span><br /><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><br /></span><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><br /></span></div><div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with;</span></div></div><div style="text-align: center;"></div><div style="text-align: start;"><a href="http://honestmum.com/tasty-tuesday/"></a></div><br /><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><div style="text-align: center;"><div style="margin: 0px;"><img alt="We're going on an adventure" src="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fi1350.photobucket.com%2Falbums%2Fp761%2FColette_Burgess%2Fdownload1_zps1b46984f.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" /><br /><br /></div></div></div><div align="center"><a href="http://www.my-travelmonkey.com/" rel="follow" target="_blank" title="Travel Monkey"><img alt="Travel Monkey" src="http://www.my-travelmonkey.com/wp-content/uploads/2015/07/TingNewBlue.png" style="border: none;" /></a></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1198094883262543353.post-22045643378251085972015-10-05T12:50:00.001+01:002015-10-05T12:50:42.141+01:00GBBO Week 9 - Chocolate Pavlova<span style="font-family: Trebuchet MS, sans-serif;">How quickly have these past nine weeks flown by? I feel very proud that I've baked along every week so far - sometimes by the skin of my teeth! As well as watching Bake Off for baking inspiration I've also found plenty of new blogs to read and enjoy. I know we get a little longer for our final bake week so I thought I'd say thanks ladies for all the fab recipes you post week after week...and of course huge thanks for <a href="http://www.mummymishaps.co.uk/">Jenny</a>, not only organising and keeping us all up to date, but for all of her incredible work behind the scenes with brands - you deserve a golden mixing spoon all of your own!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I don't know how I feel about this week's Bake Off. I think Flora was always in danger of going, but Paul seemed particularly scathing in her bakes - even breaking apart her showstopper to prove a point. It almost seemed like he was bullying her a little and made me feel a bit uncomfortable. I'm not sure what he would have thought of my entry this week!!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I used chocolate pastry in week 6 for my <a href="http://www.time-to-be-an-adult.com/2015/09/gbbo-week-6-chocolate-orange-and-pear_13.html">chocolate, orange & pear frangipane</a> and I had a particularly busy week so time was in very short supply. I had already arranged to have friends over for a "Come Dine With Me" style dinner so I tweaked my dessert to fit (loosely) into this week's category. Luckily Jenny has let me use this as an entry!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jGS9r5Z5ap8/VhJjfFLjPjI/AAAAAAAAMH4/ASFEg3_3o7w/s1600/chocolate%2Bpavlova%2Boverhead.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://4.bp.blogspot.com/-jGS9r5Z5ap8/VhJjfFLjPjI/AAAAAAAAMH4/ASFEg3_3o7w/s640/chocolate%2Bpavlova%2Boverhead.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I used this <a href="http://www.bbc.co.uk/food/recipes/cherry_chocolate_pavlova_94685">BBC Food recipe</a> as a basis for my meringue but tweaked it to the recipe found below.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><b><u>Chocolate & raspberry pavlova</u></b></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><i>For the Meringue</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;">3 medium egg whites or 6 tablespoons of prepared egg whites (I use Two Chicks)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">175g caster sugar</span><br /><span style="font-family: Trebuchet MS, sans-serif;">25g dark chocolate</span><br /><span style="font-family: Trebuchet MS, sans-serif;">2tsp cocoa powder</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 tsp white wine vinegar</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><i>For the topping</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;">350ml double cream</span><br /><span style="font-family: Trebuchet MS, sans-serif;">75g icing sugar</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 vanilla pod, deseeded</span><br /><span style="font-family: Trebuchet MS, sans-serif;">300g fresh raspberries</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Chocolate Sauce (I used ChocShot)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Grated dark chocolate</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-G5SZ1tjDf1k/VhJjfHrS5OI/AAAAAAAAMIE/8UeoB5yEHLY/s1600/chocolate%2Bpavlova%2Bside%2Bon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://3.bp.blogspot.com/-G5SZ1tjDf1k/VhJjfHrS5OI/AAAAAAAAMIE/8UeoB5yEHLY/s640/chocolate%2Bpavlova%2Bside%2Bon.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat your oven to 180C/Gas 4, line a baking sheet with greaseproof paper.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Whisk the egg whites until stiff peaks form. Whisk in the sugar one tablespoon at a time until it is all incorporated and the meringue is glossy.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Using a metal spoon fold in the chocolate, cocoa & vinegar. Spoon the meringue onto your baking tray and flatten the middle slightly.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Put into your oven and turn the temperature down to 150C/Gas 2 straight away. Bake for 45 minutes then leave to cool in a cooling rack.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Whip the cream and icing sugar together until you have soft peaks, then fold in the vanilla seeds and a third of the raspberries.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Drizzle your chocolate sauce over the meringue base, then spoon over the cream. Top with the remaining raspberries and grate chocolate to serve.</span><br /><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div style="text-align: center;"><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a></div></div><br /><br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1198094883262543353.post-52735212038245976862015-09-28T13:31:00.000+01:002015-09-28T13:31:11.720+01:00GBBO Week 8 - Mokatine Eclairs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">How quickly does this series of Bake Off seem to be going? Eight weeks in already and yet there's still so many bake categories that could come up! I have missed the enriched dough week from last year, perhaps it will make a return next year?</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">This week was Patisserie, never one of my strong points, but I was determined to give it a go. I did like the idea of the cream horns, but after making puff pastry in an earlier week I needed a different challenge. Not being able to decide between Mokatines or an eclair tower I decided to blend them together to make Mokatine eclairs - coffee creme patisserie, encased in a choux pastry, topped with coffee fondant icing and crushed walnuts.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pPxg4mdgTeA/Vgjxc-FGmyI/AAAAAAAAMF0/obiHeSlyiBA/s1600/eclair%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-pPxg4mdgTeA/Vgjxc-FGmyI/AAAAAAAAMF0/obiHeSlyiBA/s640/eclair%2Bcollage.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">A side note before the recipe - The original choux recipe that I used suggested baking at 160C. This meant my choux didn't really puff up, instead making more delicate fingers. To get a bigger eclair bake at the temperature stated in my amended recipe below;</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b><u>Mokatine Eclairs - Makes approximately 15 eclairs</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BiujBMAuRUo/VgjunfJlaSI/AAAAAAAAMFQ/Qje5BpfQ2AA/s1600/coffee%2Beclair%2Bfront%2Bview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-BiujBMAuRUo/VgjunfJlaSI/AAAAAAAAMFQ/Qje5BpfQ2AA/s640/coffee%2Beclair%2Bfront%2Bview.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b>For the Choux pastry</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">250ml water</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">100g Stork with Butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Pinch of salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">200g Strong white flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">4 whole eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b>For the Coffee Creme Patisserie</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">500ml whole milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1 vanilla pod, split in half</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">100g caster sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">2 egg yolks</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">50g cornflour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">50g Stork with Butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">2 tsp Coffee Extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b>For the icing topping</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">100g Fondant Icing sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1tsp Coffee Extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">3 tbs water</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Chopped walnuts</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Method</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 200C Gas 6. On baking parchment draw lines 12cm long and 5cm apart. Turn over and place onto a baking sheet. You will need to spread the eclairs over two or more sheets depending on size. Set out all your ingredients as you will need to add things quickly.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place the water, Stork (or alternative) and salt into a large saucepan and heat over a medium heat until it boils. As soon as it is boiling, quickly pour in the flour and immediately beat with either a wooden spoon or an electric whisk until you have a smooth ball of paste that leaves the saucepan sides clean.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Transfer to a stand mixer and slowly add the eggs, one at a time. Mix on a low speed until each egg is incorporated, before adding another. Continue to mix until you have a thick glossy paste. Transfer to a piping bag fitted with a large holed nozzle.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Pipe onto your paper using the lines as a guide.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Bake for 10 minutes, then increase the heat to 220C Gas 7 for a further 15-20 minutes until the buns are crisp and golden and hold their shape. Leave to cool on a cooling rack.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Next, put the milk & vanilla into a large saucepan and bring to the boil. In a mixing boil whisk together the eggs and sugar until light & fluffy. Tip in the cornflour and combine well.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">When the milk is boiling tip into the sugar mix in one go, through a sieve to catch the vanilla pod. Whisk together to blend and transfer back into the milk saucepan.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Cook over a medium heat for 3 minutes until thickened, stirring continuously. Transfer to your stand mixer and whisk on a high speed until cooled completely. Whisk in your Stork with Butter and coffee extract, taste to check coffee levels and whisk again for at least two minutes. Transfer to a piping bag with a narrow nozzle fitted.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">With the tip of a nozzle or a sharp knife piece each eclair three times. Pip in your Creme Pat gently. If any escapes, wipe away with a butter knife. Once all have been filled set aside in the fridge to set for 20 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Make up your fondant icing by adding the coffee essence to the icing sugar and slowly adding water in small amounts until you have a thick icing that is liquid but still holds a peak for 3 seconds. Pipe over your eclairs or spread using a butter knife. Sprinkle chopped nuts over the top.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CoCzuLa7fMQ/VgjunHIuSTI/AAAAAAAAMFY/ItZd_Psc-rs/s1600/coffee%2Beclair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-CoCzuLa7fMQ/VgjunHIuSTI/AAAAAAAAMFY/ItZd_Psc-rs/s640/coffee%2Beclair.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1hTm59n_AzI/VgjunIroZEI/AAAAAAAAMFU/izvzYxxeCyA/s1600/coffee%2Beclairs%2Bclose%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-1hTm59n_AzI/VgjunIroZEI/AAAAAAAAMFU/izvzYxxeCyA/s640/coffee%2Beclairs%2Bclose%2Bup.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">I was kindly sent a voucher to try out new Stork with Butter on a recipe of my choice. This produced a tasty, evenly baked product that was as good as bakes made previously with traditional butter and I would happy use this again.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div style="text-align: center;"><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1198094883262543353.post-77252061616559989452015-09-25T11:06:00.000+01:002015-09-25T11:06:24.099+01:00River Cottage - A piece of heaven in Devon<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1TcYVz299VE/VgUa8HxYPcI/AAAAAAAAMDE/1IbuLapxN4w/s1600/River%2BCottage%2BHQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-1TcYVz299VE/VgUa8HxYPcI/AAAAAAAAMDE/1IbuLapxN4w/s640/River%2BCottage%2BHQ.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">I was recently one of the lucky bloggers selected by <a href="http://www.foodies100.co.uk/2015/09/24/what-we-got-up-to-at-blog-camp-river-cottage/">Foodies100</a> to spend the day at River Cottage, made famous by Hugh Fearnley-Whittingstall. I knew the day would be interesting, but I didn't realise how inspiring and engaging it would be.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I'm lucky enough to live only a few hours from <a href="https://www.rivercottage.net/">River Cottage HQ</a>, a little different to <a href="http://www.foodiequine.co.uk/">Foodie Quine</a> who have the mammoth journey from Aberdeen to make! On route I picked up my two newest blogging friends, <a href="http://www.eatsamazing.co.uk/">Grace of Eats Amazing</a> and <a href="http://www.keep-up-with-the-jones-family.com/">Sara-Jane of Keep Up With the Jones Family</a>. The car ride to and from River Cottage was like a blogging session in itself - these ladies know their stuff and I learnt so much from our chats!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Pulling into the car park we had a few minutes to say some more hellos, gather up our cameras and climb up into a big trailer for the bumpy ride down through the valley to the instantly recognisable farmhouse. I think the fact that there was still some lingering morning mist made our first glance of the farm even more special.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">After breakfast of pastries and omelette bites we split into our groups to start our sessions. I was in the red group and was excited to see that <a href="http://mammasaurus.co.uk/">Annie Spratt (Mammasaurus</a>), a blogger I've long admired was also in my group. Our first session was learning brilliant styling and photo tips from <a href="http://capturebylucy.com/">Lucy Heath (Capture by Lucy)</a>. I immediately took my camera off full auto mode and vowed to learn how to take pictures on manual settings!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-swOR_FGgwt4/VgUbBT3ImkI/AAAAAAAAMEI/bnFar9SqAqU/s1600/pastry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-swOR_FGgwt4/VgUbBT3ImkI/AAAAAAAAMEI/bnFar9SqAqU/s640/pastry.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MLjsalhKjJ8/VgUbAfH1A-I/AAAAAAAAMEM/ngvRxZ1YbVk/s1600/omelette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="896" src="http://4.bp.blogspot.com/-MLjsalhKjJ8/VgUbAfH1A-I/AAAAAAAAMEM/ngvRxZ1YbVk/s640/omelette.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">By this point the sun was out in beautiful early Autumn glory, perfect for our tour around the farm and gardens with Will Livingstone, Head Gardener. He told us so much about the farm and methods they employ that can easily be used in our own home gardens and the passion he and his team have was so evident.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vV8j6j_pHm4/VgUbESJgYII/AAAAAAAAMEs/HJ-Xu6EemN8/s1600/river%2Bcottage%2Bexterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-vV8j6j_pHm4/VgUbESJgYII/AAAAAAAAMEs/HJ-Xu6EemN8/s640/river%2Bcottage%2Bexterior.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XYHFrcLkbog/VgUa8PS2ZVI/AAAAAAAAMDM/E0zZCOe5i18/s1600/cattle%2Bgrazing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-XYHFrcLkbog/VgUa8PS2ZVI/AAAAAAAAMDM/E0zZCOe5i18/s640/cattle%2Bgrazing.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">All this walking and chatting was making me hungry so I took little persuading to head into the dining room for our lunch. A table plan stopped us eating in our usual groups of friends, so I put my shyness to the back of my mind and spoke to everyone around me.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Our lunch was made using ingredients reared, grown and foraged at the farm. Beautifully aged Dexter beef, slow cooked and served in a wholemeal ravioli on a bed of vegetable ragu with bread baked that hour and seasoned corn on the cob.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0VPqVooMl1w/VgUbCNDEJaI/AAAAAAAAMEQ/_EPq6pjqvq4/s1600/ravioli%2B%2526%2Bragu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-0VPqVooMl1w/VgUbCNDEJaI/AAAAAAAAMEQ/_EPq6pjqvq4/s640/ravioli%2B%2526%2Bragu.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-M-i3TSq6dGs/VgUa_Zp_DUI/AAAAAAAAMD0/_5NjuuTzgFA/s1600/fresh%2Bbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-M-i3TSq6dGs/VgUa_Zp_DUI/AAAAAAAAMD0/_5NjuuTzgFA/s640/fresh%2Bbread.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GCgx4Z7uQxo/VgUbErX3bqI/AAAAAAAAMEk/TDaAXm3n-d8/s1600/sweetcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-GCgx4Z7uQxo/VgUbErX3bqI/AAAAAAAAMEk/TDaAXm3n-d8/s640/sweetcorn.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">A fennel infused meringue, damson plums and a vanilla and coffee ice cream, served with salted apple caramel.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2g9uNXf4tv0/VgUa-E9fLoI/AAAAAAAAMDY/8i-M4kXAuZs/s1600/damson%2Bdessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-2g9uNXf4tv0/VgUa-E9fLoI/AAAAAAAAMDY/8i-M4kXAuZs/s640/damson%2Bdessert.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">The doors to the kitchen had been open all morning and we were all encouraged to come and watch, take photos and ask questions.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GhSJz-E06q0/VgUbD7EuBeI/AAAAAAAAMEc/UHk5g8IRfhg/s1600/river%2Bcottage%2Bchefs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="420" src="http://4.bp.blogspot.com/-GhSJz-E06q0/VgUbD7EuBeI/AAAAAAAAMEc/UHk5g8IRfhg/s640/river%2Bcottage%2Bchefs.jpg" width="640" /></span></a></div><div style="text-align: center;"><br /></div><span style="font-family: Trebuchet MS, sans-serif;">Our final session of the day was a practical one. Gill Meller, Group Head Chef helped us make soda bread using spelt flour, flavoured with cheese, herbs, apples and blackberries that we had picked ourselves. As the last group of the day our foraging skills were really put to the test, but we all managed to find enough! The real magic of this session was making rolled butter using only double cream and flavouring it with peppery nasturtium and marigold petals.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GAZyJgPDdgg/VgUa77qc6pI/AAAAAAAAMDI/bhd2Y6vZGTE/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="896" src="http://4.bp.blogspot.com/-GAZyJgPDdgg/VgUa77qc6pI/AAAAAAAAMDI/bhd2Y6vZGTE/s320/butter.jpg" width="640" /></span></a></div><div style="text-align: center;"><br /></div><span style="font-family: Trebuchet MS, sans-serif;">All too soon it was time to climb back aboard the trailer to take us back to our cars. I like everyone else looked back down the valley, until River Cottage disappeared from view and we were back in our normal day to day life again.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I learnt so much at River Cottage HQ that one post could never cover it all. Over the next few weeks I will be doing further posts on the things I learnt - food styling tips, organic growing & making your own bread & butter.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Thank you <a href="http://www.foodies100.co.uk/">Foodies100</a> & <a href="https://www.rivercottage.net/">River Cottage HQ</a> for putting on such a special day for us all - this is one day I'll never forget!</span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1198094883262543353.post-2728711008529345612015-09-21T15:52:00.002+01:002015-09-21T15:52:51.842+01:00GBBO Week 7 - Hot Crust Pork, Chicken & Egg Pie<span style="font-family: Trebuchet MS, sans-serif;">Oh Matt, Matt, Matt...from Star Baker to Sent Home in one short week. I'll miss him on the show, as I've said before he seemed the most realistic of home bakers...most week's there was at least one bake he had never heard off and he flew by the seat of his pants on more than one occasion, but he did it with good humour and a decent dose of reality!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Another new category this week saw Victorian Dishes in the spotlight. My plans for a lovely few relaxing evenings of baking while Sion was on a course were quickly squashed when our oven decided to blow it's element. After a number of frantic calls the oven was back up and running the afternoon before we went on holiday for a week! My Chocolate tart from last week was first in the oven on the Friday evening and a 6.30am alarm call was set for the Saturday morning to get my bake for this week cooked!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">None of us were a fan of fruit cake and transporting a sponge finger and jelly creation to Dorset was a recipe for disaster, so a nice solid pie was called for! My Grandmother used to make a beautiful bacon & egg pie so this is my homage to her.</span><br /><b style="font-family: 'Trebuchet MS', sans-serif;"><u><br /></u></b><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SpR8Csy61As/VgAZIyJd0vI/AAAAAAAAMCs/vunTKRg9b0Q/s1600/pie%2Btop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://1.bp.blogspot.com/-SpR8Csy61As/VgAZIyJd0vI/AAAAAAAAMCs/vunTKRg9b0Q/s640/pie%2Btop.jpg" width="640" /></a></div><div style="text-align: center;"><b style="font-family: 'Trebuchet MS', sans-serif;"><u><br /></u></b></div><b style="font-family: 'Trebuchet MS', sans-serif;"><u>Hot crust Pork, Chicken & Egg Pie</u></b><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><i>For the filling</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">300g sausage meat</span><br /><span style="font-family: Trebuchet MS, sans-serif;">About 1 tsp of chopped fresh thyme leaves</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Generous amount of salt & black pepper</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">250g cooked ham hock, cut into small cubes</span><br /><span style="font-family: Trebuchet MS, sans-serif;">250g cooked chicken breast</span><br /><span style="font-family: Trebuchet MS, sans-serif;">4 medium eggs, hard boiled</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><i>For the Pastry</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;">450g plain flour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">100g strong white flour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">75g unsalted butter</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br /><span style="font-family: Trebuchet MS, sans-serif;">100g lard</span><br /><span style="font-family: Trebuchet MS, sans-serif;">200ml water</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 egg yolk, beaten</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 200C/Gas 6</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Grease a 10cm x 20cm loaf tin with a little extra lard then line with baking parchment that overhangs the sides.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Prepare your fillings. Combine the sausage meat with thyme & seasoning and mix well. Cook a little in a frying pan to check seasoning levels and add more if necessary. </span><br /><span style="font-family: Trebuchet MS, sans-serif;">Take a thin slice of egg off each end so that they will sit alongside each other with no gap.</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Set the fillings to one side while you make the pastry.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D97NTYixVHc/VgAZIJq8NFI/AAAAAAAAMCY/H8l6rKgA0nE/s1600/Pie%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://3.bp.blogspot.com/-D97NTYixVHc/VgAZIJq8NFI/AAAAAAAAMCY/H8l6rKgA0nE/s640/Pie%2Bingredients.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: 'Trebuchet MS', sans-serif;">Combine the two flour types and rub in the butter lightly with your finger tips. Add all other patry ingredients into a saucepan and gently heat until the lard has melted and the mixture is almost boiling.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Create a well in your flour, pour on the water/fat mix and stir with a spoon. Once it is cool enough to handle tip onto your work surface and knead into a dough.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Working quickly roll out two thirds and use to line the loaf tin. leaving any excess hanging over the edges. Roll out the final third to a large enough piece to cover the top and cover with a layer of clingfilm to hold warmth.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Put half the sausage meat mix into the tin, then layer thinly with chicken & ham. Place the eggs end to end and use more chicken & ham on the sides to hold the eggs in place. Finish with a final layer of sausage meat.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Brush the pastry edges with egg yolk and cover with the pastry top. Trim & crimp the edges.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Decorate the top with pastry shapes and use more egg as a wash over the top. Finally make three steam holes, before baking for 30 minutes.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Reduce the temperature to 180C/Gas 4 and bake for a further hour.</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Leave to cool completely in the tin before turning on it's side and easing the pie out.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0OFITUjUuN0/VgAZItmBpeI/AAAAAAAAMCo/yzVqS9-PnEU/s1600/inside%2Bpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://1.bp.blogspot.com/-0OFITUjUuN0/VgAZItmBpeI/AAAAAAAAMCo/yzVqS9-PnEU/s640/inside%2Bpie.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SpR8Csy61As/VgAZIyJd0vI/AAAAAAAAMCs/vunTKRg9b0Q/s1600/pie%2Btop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://1.bp.blogspot.com/-SpR8Csy61As/VgAZIyJd0vI/AAAAAAAAMCs/vunTKRg9b0Q/s640/pie%2Btop.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">Despite the sides falling apart, it was a really tasty pie - I think Gran would have enjoyed it! </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Next week - Patisserie!</span><br /><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div style="text-align: center;"><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a></div></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1198094883262543353.post-49177425264500704452015-09-14T10:10:00.000+01:002015-09-15T07:40:29.877+01:00Cooking with Cervezas Alhambra Reserva 1925 - WIN your own supply!<span style="font-family: Trebuchet MS, sans-serif;">I have two loves; food and travelling. The travelling at the moment is pretty limited to the UK which means my food experiences cover the whole world! Sushi, thai curries and pizzas made with hand stretched dough immediately transport me into the tastes and smells of their country of origin, but for a long leisurely lunch or dinner with friends I'm usually drawn to something of Spanish origin.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">A big pan of paella, full of inviting seafood and succulent chicken, or a tortilla with soft potato and spicy chorizo...good hearty help-yourself food with fresh, light flavours mean there is something comforting and relaxing about Spanish cuisine.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I was lucky enough to recently be sent a beautiful presentation box of Alhambra Reserva 1925 beer. This has been inspired by the first beers that were produced by Cervezas Alhambra by their factory in Granada, Spain in 1925. This beer is a beautiful golden colour, with a deeper hop taste than the mass produced Spanish lagers I've drank before, similar in taste to a British pale ale.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">The dark green bottle is elegantly understated, without labelling, letting the artisan manufacturing process and 90-year old Alhambra name speak for itself.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">We of course sampled some of the beer, ice cold, served in my very special limited edition glasses and it was a beer to be savoured. Because Alhambra Reserva 1925 has a full bodied flavour I think it's best to enjoy with food and is a beautiful ingredient in lots of Spanish inspired recipes.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Cervezas Alhambra invited me to create a recipe using Alhambra Reserva 1925 and share with you all - here is my Beer braised Chicken and Chorizo traybake</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oOAcaxWcWAs/VfaJmLssKgI/AAAAAAAAMAg/Fhshj6G_z6U/s1600/final%2Bdish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-oOAcaxWcWAs/VfaJmLssKgI/AAAAAAAAMAg/Fhshj6G_z6U/s640/final%2Bdish.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Beer Braised Chicken and Chorizo traybake - Serves 4-6</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">10 skin on chicken thighs</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp plain flour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 heaped tsp smoked paprika</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp good quality olive oil</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">750g baby new potatoes, left whole unless larger size</span><br /><span style="font-family: Trebuchet MS, sans-serif;">150g chopped smoked pancetta</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 chorizo ring, skin removed and sliced into 5mm slices</span><br /><span style="font-family: Trebuchet MS, sans-serif;">One 330ml bottle of Cervezas Alhambra Reserva 1925 </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">250ml good quality chicken stock</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Handful of fresh thyme sprigs, woody stems removed and leaves finely chopped.</span><br /><span style="font-family: Trebuchet MS, sans-serif;">6 spring onions (scallions) chopped into 2cm lengths</span><br /><span style="font-family: Trebuchet MS, sans-serif;">6 vine ripened salad tomatoes cut into wedges</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 200C/Gas mark 6.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl combine the flour and paprika and mix together. Take 3-4 chicken thighs at a time and drop into the bowl and coat with the flour mix. Heat half of the oil in a large flameproof heavy roasting tin over a high heat and fry off the chicken thighs for 5-10 minutes until brown all over. Set aside and repeat with the remaining chicken.</span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-maWXUNV5bRY/VfaL0H3jVnI/AAAAAAAAMBk/2ow-WIy3cdY/s1600/paprika%2Bchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-maWXUNV5bRY/VfaL0H3jVnI/AAAAAAAAMBk/2ow-WIy3cdY/s640/paprika%2Bchicken.jpg" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-family: Trebuchet MS, sans-serif;">Heat the remaining oil in the pan and add the potatoes into the hot oil carefully, cooking for 5 minutes until they are starting to brown. Add the pancetta and chorizo, turn the temperature down to a medium heat and cook for another 5 minutes until the chorizo starts to release it's oil.</span><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Return your chicken to the pan and pour the beer over the thighs. Bring to the boil and cook until the liquid reduces by half.</span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-US577eRta4o/VfaJzZbsHWI/AAAAAAAAMAo/IsXj_c_6CAU/s1600/beer%2Bpouring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://1.bp.blogspot.com/-US577eRta4o/VfaJzZbsHWI/AAAAAAAAMAo/IsXj_c_6CAU/s640/beer%2Bpouring.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Remove from the heat and add the stock, thyme, spring onions & tomatoes.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-hXBYi_GMmlo/VfaMri0b8II/AAAAAAAAMCE/f-A0ZRq9n7M/s1600/tomatoes%2Badded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://1.bp.blogspot.com/-hXBYi_GMmlo/VfaMri0b8II/AAAAAAAAMCE/f-A0ZRq9n7M/s640/tomatoes%2Badded.jpg" width="640" /></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Bake for one hour until the chicken is cooked through. sprinkle with extra thyme and serve with crusty bread, Alhambra Reserva 1925 and friends!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oOAcaxWcWAs/VfaJmLssKgI/AAAAAAAAMAg/Fhshj6G_z6U/s1600/final%2Bdish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-oOAcaxWcWAs/VfaJmLssKgI/AAAAAAAAMAg/Fhshj6G_z6U/s640/final%2Bdish.jpg" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lsSnj-elIVw/VfaKMi2lN1I/AAAAAAAAMA4/IlCExU_c1LQ/s1600/finished%2Bclose%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-lsSnj-elIVw/VfaKMi2lN1I/AAAAAAAAMA4/IlCExU_c1LQ/s640/finished%2Bclose%2Bup.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><i><b><span style="font-family: Trebuchet MS, sans-serif;">You can win your own special edition of 2 x 75cl Cervezas Alhambra Reserva 1925. What would be your perfect tapa for pairing with Alhambra Reserva 1925? Comment below and you could win a heritage set of Alhambra Reserva 1925 beer to enjoy with your own tapa creations.</span></b></i><br /><i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i><i><span style="font-family: Trebuchet MS, sans-serif;">The winner will be choosen by the Alhambra team after the closing date of 21st September 2015 and will be looking for the most innovative ideas so get thinking!</span></i><br /><i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i><span style="font-family: Trebuchet MS, sans-serif;">I was sent a presentation case of Alhambra 1925 for the purpose of this recipe post.</span><br /><i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i><div style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;"><i><span style="font-family: Trebuchet MS, sans-serif;">Linking up with:</span></i></span></i></div><div style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;"><i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></i></div><br /><div style="text-align: center;"><img alt="Tasty Tuesdays on HonestMum.com" src="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fi.imgur.com%2F9VwhltV.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" /></div><br /><br /><br /><br /><br /><br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1198094883262543353.post-42085310520399222162015-09-13T17:45:00.000+01:002015-09-13T18:17:30.587+01:00GBBO Week 6 - Chocolate, orange and pear frangipane<span style="font-family: Trebuchet MS, sans-serif;">Finally Matt came good! I don't think anyone was any more surprised than himself at how perfect Pastry week was for him.</span><br /><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;">For me the week has been filled with stress and drama involving broken ovens, re-doing budgets and organising the house before our holiday. Luckily it all worked out in the end although there was little time for perfect photography (next week will be the same!) but I managed to complete yet another Bake Off challenge.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I've made puff pastry in an earlier challenge for my galettes and as lovely Greek cheese pastries looked, I couldn't justify making a batch up with no-one else to eat them! I have made frangipane before, these <a href="http://www.time-to-be-an-adult.com/2014/11/time-to-be-in-kitchenbakewell-tarts.html">individual bakewell tarts</a> went down well I have to say, so I had to up my game somewhat if I was going to stick with frangipane this week. </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I've always like the idea of flavoured pastry, so I decided to make up some sweet chocolate shortcrust pastry and combine the chocolate flavouring with classic orange and sweet pears. The original recipe that I based this on, suggested baking for an hour in total, but by slicing the pears first cooking time can be reduced, lessening the chance of a burnt base.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rx59uRY5itg/VfWm_WDP2aI/AAAAAAAAL_0/77dYT87LJTM/s1600/frangipane%2Btart%2Bfinished%2Bshot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-rx59uRY5itg/VfWm_WDP2aI/AAAAAAAAL_0/77dYT87LJTM/s640/frangipane%2Btart%2Bfinished%2Bshot.jpg" width="640" /></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><u><span style="font-family: Trebuchet MS, sans-serif;">Chocolate, Orange & Pear Frangipane Tart</span></u></b><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><i>For the Pate du Sucree (sweet shortcrust pastry)</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">135g salted butter, softened</span><br /><span style="font-family: Trebuchet MS, sans-serif;">100g caster sugar</span><br /><span style="font-family: Trebuchet MS, sans-serif;">4 large egg yolks</span><br /><span style="font-family: Trebuchet MS, sans-serif;">250g plain flour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">50g cocoa powder</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Cream the butter and sugar together until smooth, and beat in the egg yolks until well combined.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Sift together the flour & cocoa, add to the butter mix and mix together until a dough forms. Tip out onto a floured work surface and knead until your dough is smooth.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Wrap in cling flim and refrigerate for at least 30 minutes before use. Alternatively, flatten into a large disc, place in a ziplock bag and freeze until needed.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><i>For the frangipane</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">150g butter, softened</span><br /><span style="font-family: Trebuchet MS, sans-serif;">150g caster sugar</span><br /><span style="font-family: Trebuchet MS, sans-serif;">150g ground almonds</span><br /><span style="font-family: Trebuchet MS, sans-serif;">50g self-raising flour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">3 medium eggs</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Zest of 1 large orange</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><i>To decorate</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Liquid chocolate sauce, such as <i>Choc Shot</i></span><br /><span style="font-family: Trebuchet MS, sans-serif;">2 firm conference pears, peeled, cored and cut lengthwise into quarters</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp lemon juice</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Flaked almonds</span><br /><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp apricot jam</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 200C/Gas 6.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Start by making the frangipane paste by putting all the frangipane ingredients into a large bowl and beat with an electric whisk until smooth and fluffy.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Slice your pear halves horizontally along the length of the pears, not quite all the way through so it holds it shape. Place gently in a bowl and rub over lemon juice to stop them browning.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Roll out your pastry on a floured surface to approximately a 3mm thickness and large enough to overhang your flan tin. Using your rolling pin, lift your pastry carefully into your case and press firmly into the fluted edges. Prick the base with a fork, cover with baking parchment and weigh down with dry rice or baking beans. Bake blind for 10 minutes, then carefully lift off the paper and rice/beans and bake for a further 5 minutes. Once baked blind carefully trim any excess pastry from your tart edging.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Spoon your frangipane paste into a piping bag and pipe into your case. pour a thin line of chocolate sauce around your tart and use a cocktail stick to create a marbled effect.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bkxw5mruBEs/VfWnC7mu2wI/AAAAAAAAMAE/ZR44Ye3QP70/s1600/frangipane%2Bswirl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-bkxw5mruBEs/VfWnC7mu2wI/AAAAAAAAMAE/ZR44Ye3QP70/s640/frangipane%2Bswirl.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><span style="font-family: Trebuchet MS, sans-serif;">Gently place your pear halves into the tart.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Bake for 20 minutes.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Pull out the shelf holding the tart a little way and scatter flaked almonds over it. Reduce the oven temperature to 180C Gas 4 and bake for a further 20-30 minutes until nicely risen and the filling feels firm to the touch.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Gently warm your apricot jam and brush over your tart as a glaze. Leave to cool for 10 minutes before removing from the tin.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_4SGWSWBy-w/VfWnBa-0prI/AAAAAAAAL_8/UM_oIsFQHkY/s1600/finished%2Bfrangipane%2Btart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-_4SGWSWBy-w/VfWnBa-0prI/AAAAAAAAL_8/UM_oIsFQHkY/s640/finished%2Bfrangipane%2Btart.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><span style="font-family: Trebuchet MS, sans-serif;">Next Week - Victorian Classics</span><br /><br /><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div style="text-align: center;"><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a><br /><div></div></div></div></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1198094883262543353.post-44575760665500374322015-09-08T09:55:00.002+01:002015-09-10T16:57:15.378+01:00ROKA Aldwych review<span style="font-family: Trebuchet MS, sans-serif;">Last month we went to London for a long weekend in celebration of my birthday. This has turned into something of a tradition now and we always try to book dinner in a special restaurant while we're there.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">When I explored <a href="http://www.time-to-be-an-adult.com/2015/07/a-taster-of-tasteoflondon.html">Taste of London</a> earlier in the year I was seriously impressed by the offerings from <a href="http://www.rokarestaurant.com/about-roka">ROKA</a> and knew that Sion would love the Japanese menu just as much as me.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">ROKA headed by Rainer Beker currently has restaurants in four London locations, starting first with Charlotte Street, opened in 2004, Canary Wharf in 2009 and Mayfair & Aldwych both opened in 2014. As well as serving a full range of sushi & sashimi sharing dishes at the heart of each restaurant is the robata grill in full view of the diners.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rgEfSDJmQxI/Ve6hggqCKYI/AAAAAAAAL9Y/wtoB_TWDHHA/s1600/ROKA%2Binterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ROKA Aldwych Japanese restaurant interior" border="0" height="361" src="http://2.bp.blogspot.com/-rgEfSDJmQxI/Ve6hggqCKYI/AAAAAAAAL9Y/wtoB_TWDHHA/s640/ROKA%2Binterior.jpg" title="ROKA Aldwych Japanese restaurant interior" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">We booked into <a href="http://www.rokarestaurant.com/roka-aldwych">ROKA Aldwych</a> for a 7pm booking and on arrival were immediately taken to our table. The dining room had a mix of small tables, larger group tables and seating around the much famed robata grill. One whole wall had lit jars set into it and as the evening progressed these were gradually dimmed. </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Our waitress for the evening spent time going through all the menu options, not only explaining the various groupings of foods but also her own personal favourites. There was no hurried explanations and she spent all of he time crouched down at our eye level - a small touch, but one that was so much more friendly and approachable than having someone tower over you.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">We of course started by ordering a bottle of wine from the well thought out listings and settled on a fresh white wine around the £35 range. Our waitress poured our first glass and then expertly topped our glasses with just the right amount to make the bottle last for the whole of our meal. We also had table water.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Living in Southampton we have limited sushi options and with such variety on offer the sharing dishes made up the basis of our meal. We had seven dishes - black cod, crab & crayfish dumplings, seared scallops, wagyu beef tartar on a nori cracker, soft shelled crab, vegetable tempura, sea bream sashimi & tuna california rolls. Each one had a different taste, texture and accompaniment, keeping the meal fresh and lively. We ordered two to three dishes at a time and they were quickly prepared and presented to us.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I-xpfKFvCtc/Ve6hg51KNEI/AAAAAAAAL-M/ms2XIlWVbrQ/s1600/dumplings%2BROKA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ROKA gyoza japanese dumplings" border="0" height="456" src="http://1.bp.blogspot.com/-I-xpfKFvCtc/Ve6hg51KNEI/AAAAAAAAL-M/ms2XIlWVbrQ/s640/dumplings%2BROKA.jpg" title="ROKA gyoza japanese dumplings" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-D5vEPubIw_8/Ve6hh1SJ45I/AAAAAAAAL9s/kjQ_Nc3aiGg/s1600/scallops%2BROKA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ROKA seared scallops japanese style" border="0" height="456" src="http://2.bp.blogspot.com/-D5vEPubIw_8/Ve6hh1SJ45I/AAAAAAAAL9s/kjQ_Nc3aiGg/s640/scallops%2BROKA.jpg" title="ROKA seared scallops japanese style" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3KSmGJ_J_Oo/Ve6hiqUku1I/AAAAAAAAL-A/o1Q0bOcb3o8/s1600/wagyu%2Btartare%2BROKA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ROKA wagyu beef tartare japanese food" border="0" height="456" src="http://2.bp.blogspot.com/-3KSmGJ_J_Oo/Ve6hiqUku1I/AAAAAAAAL-A/o1Q0bOcb3o8/s640/wagyu%2Btartare%2BROKA.jpg" title="ROKA wagyu beef tartare japanese food" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JqbukjJv2Ho/Ve6hirWRzQI/AAAAAAAAL-Q/fbtYXARvQWs/s1600/soft%2Bshell%2Bcrab%2BROKA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="soft shelled crab ROKA japanese food" border="0" height="456" src="http://3.bp.blogspot.com/-JqbukjJv2Ho/Ve6hirWRzQI/AAAAAAAAL-Q/fbtYXARvQWs/s640/soft%2Bshell%2Bcrab%2BROKA.jpg" title="soft shelled crab ROKA japanese food" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KBpVZYngNog/Ve6hiESCHeI/AAAAAAAAL98/yBnVQdASx6o/s1600/sea%2Bbream%2Bsashimi%2BROKA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="sea bream sashimi ROKA Aldwych London dining" border="0" height="456" src="http://1.bp.blogspot.com/-KBpVZYngNog/Ve6hiESCHeI/AAAAAAAAL98/yBnVQdASx6o/s640/sea%2Bbream%2Bsashimi%2BROKA.jpg" title="sea bream sashimi ROKA Aldwych London dining" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">I was lucky enough to win a voucher for a sharing dessert platter following Taste of London and what a platter it was! A perfect mix of sorbet, fresh exotic fruit, and two warm puddings meant there was more than enough for us both.</span></div><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-F1VOKZ_3Ask/Ve6hg9RcYzI/AAAAAAAAL-I/Ay5l2cvknKk/s1600/ROKA%2Bdessert%2Bplatter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Japanese dessert platter ROKA Aldwych London" border="0" height="456" src="http://1.bp.blogspot.com/-F1VOKZ_3Ask/Ve6hg9RcYzI/AAAAAAAAL-I/Ay5l2cvknKk/s640/ROKA%2Bdessert%2Bplatter.jpg" title="Japanese dessert platter ROKA Aldwych London" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We kept the "proper" camera at the hotel...blurriness comes from using a camera phone and celebratory drinking!! </td></tr></tbody></table><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">Had we not had the voucher I think we would have been happy with just sorbet. Our sharing dishes had satisfied both our taste buds and our stomachs, without leaving either of us overfed - a careful balancing act! </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Our total bill (excluding the sharing dessert platter) came to £130. All ROKA locations offer a lunch & pre-theatre menu at £27 for two courses or £31 for three courses, there is also a 10 course tasting menu at £58 per person.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">We left after two hours of the most beautiful food and attentive staff to wander along Southbank on a beautiful summers night - one of the most enjoyable meals either of us have ever had.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><i><span style="font-family: Trebuchet MS, sans-serif;">I was not asked to write this review, all food and drink (excluding my prize voucher) was paid for by us. All thoughts and opinions are my own.</span></i><br /><br /><div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with;</span></div></div><div><div style="text-align: center;"><img alt="We're going on an adventure" src="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fi1350.photobucket.com%2Falbums%2Fp761%2FColette_Burgess%2Fdownload1_zps1b46984f.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" /></div></div><a href="http://honestmum.com/tasty-tuesday/"><img alt="Tasty Tuesdays on HonestMum.com" src="http://i.imgur.com/9VwhltV.jpg" height="126" style="display: block; margin-left: auto; margin-right: auto;" width="201" /></a><br /><span style="color: #0000ee;"><u><br /></u></span><br /><div style="text-align: center;"><a href="http://www.squaremeal.co.uk/restaurant/roka-aldwych?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of Roka Aldwych"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=73d9c1afbb7c44f6841d371a07406c2b" height="27" width="160" /></a></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1198094883262543353.post-31058037242454491022015-09-03T09:32:00.000+01:002015-10-05T14:21:48.795+01:00GBBO Week 5 - Dairy free chocolate confetti cake<span style="font-family: Trebuchet MS, sans-serif;">Week 5 of "Bake Off" and it's a completely new category - free from. I really enjoyed this week's episode. We're starting to really see those bakers who understand the interaction of their ingredients and flavours versus those who concentrate on the asthetics of their bake and perhaps ignore if their bake actually works! I'm still rooting for Matt, watching Paul having to swallow his sample of carrot cake, before declaring it "really good" was funny to watch - and where did Nadiya come from? She had such a good round, Star Baker was well deserved!</span><br /><br /><span style="font-family: Trebuchet MS, sans-serif;">This week as my "Free From" entry I've made a dairy free cake. It was my brother's 40th birthday and for me producing a cake worthy of a 40th celebration would have been impossible without sugar, but only mildly tricky without dairy...so I took the easy option! This recipe has a number of steps, but hopefully I've written it in a methodical way to make it as easy as possible.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Here is my Signature Bake for this week - <b>Dairy Free Chocolate Confetti Cake</b></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NVtOWOC2now/Vef4Hl8gnuI/AAAAAAAAL6Y/03Y19KyBwDg/s1600/chocolate%2Bvelvet%2Bcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="dairy-free cake chocolate confetti" border="0" height="456" src="http://2.bp.blogspot.com/-NVtOWOC2now/Vef4Hl8gnuI/AAAAAAAAL6Y/03Y19KyBwDg/s640/chocolate%2Bvelvet%2Bcake.JPG" title="dairy-free cake chocolate confetti" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dLUbDVv60Qg/Vef4IG7Ay-I/AAAAAAAAL6s/Midm8lDTBio/s1600/confetti%2Bcake%2Blayers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="dairy free chocolate layer cake" border="0" height="456" src="http://2.bp.blogspot.com/-dLUbDVv60Qg/Vef4IG7Ay-I/AAAAAAAAL6s/Midm8lDTBio/s640/confetti%2Bcake%2Blayers.jpg" title="dairy free chocolate layer cake" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Dairy Free Chocolate Confetti Cake</u></b></span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;"><i>For the Cake</i></span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">400g Plain Flour</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">50g Cornflour</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">65g unsweetened cocoa powder</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">1.5tsp salt</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">300ml soya milk</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">1.25tsp white wine vinegar</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">480ml vegetable or rapeseed oil</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">450g caster sugar</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">3 large eggs</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">1.5tsp vanilla extract</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">2tsp sodium bicarbonate</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">2.5tsp white wine vinegar</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;"><i>For the frosting</i></span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">250g vegetable fat such as Pure or Trex</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">60ml soya milk</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">2tsp vanilla extract</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;">600g icing sugar</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Hundreds & thousands to decorate (I used 2 small tubs)</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat your oven to 175C and line the bottom of 3 9-inch sandwich tins with baking parchment.</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Start by sieving together the plain flour and cornflour into a large bowl. Re-sieve this into a second bowl and repeat once more (3 sieves in total to add air and distribute the cornflour evenly). Sieve in the cocoa and salt, using a metal spoon gently fold through to combine.</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">In a jug add the soya milk and small quantity of white wine vinegar together and set to one side for a few minutes, (this will replace buttermilk in a traditional dairy recipe).</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Place the oil and sugar in a large mixing bowl and beat on a medium speed with an electric whisk until well blended. Beat in the eggs one at a time and finish with the vanilla.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Add half of your flour mix and beat until combined, followed by half of your soya milk mix. Repeat with the final batch of flour and milk.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">In a small dish add the remaining vinegar to the sodium bicarbonate (this will immediately start to fizz), stir quickly to combine and add this batter to your cake batter beating straight away for 10 seconds.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Divide the batter into the three tins and bake until an inserted skewer comes out clean (30-40 minutes). Let the cakes cool in the tin for 20 minutes then remove, turn upside down, remove the baking parchment and leave to cool completely.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">While your cakes are cooling make your frosting. Cut the Trex into small pieces, add the soya milk and villa and combine until soft (I used the dough hooks on my electric hand mixer). Gradually add the sugar until fully incorporated. Split the icing into two bowls, one with slightly more in than the other, and refridgerate until needed.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Once the cakes have fully cooled, use the smaller quantity of icing to sandwich your layers together and cover the outside of your cake, place the cake on a cake board and chill for half an hour before continuing.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Taking the second bowl of icing, use a palette knife or dough scraper to add a thicker layer of icing all over the cake. Work in a little area at a time and clean your knife regularly to stop crumbs mixing into the top layer. Clean any excess icing off your board. Make a clean edge around the top of your cake and chill again for 30 minutes.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Lay grease-proof paper over your work surface and sit your cake on an upturned bowl to get some height. Take a small quantity of hundreds & thousands in your hand and gently press into the icing. Repeat all over. Gather up any that have fallen onto the grease-proof paper regularly and reuse. This video will give you a demonstration (not me!)</span><br /><div class="separator" style="clear: both; text-align: center;"><span id="goog_1987052228"></span><span id="goog_1987052229"></span><br /></div><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/-4OV3wynuqI/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/-4OV3wynuqI?feature=player_embedded" width="320"></iframe><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Then you get to sit back and enjoy a slice of your hard work!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3XfJgamrkrE/VegFB8d8onI/AAAAAAAAL7c/e7YZUHkKog4/s1600/confetti%2Bcelebration%2Bbirthday%2Bcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="40th confetti birthday cake" border="0" height="456" src="http://1.bp.blogspot.com/-3XfJgamrkrE/VegFB8d8onI/AAAAAAAAL7c/e7YZUHkKog4/s640/confetti%2Bcelebration%2Bbirthday%2Bcake.JPG" title="40th confetti birthday cake" width="640" /></a></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-f1R4xOFB2d8/VegFLsyLfKI/AAAAAAAAL7k/op0pwxDCXW4/s1600/confetti%2Bcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="easy to decorate confetti birthday cake" border="0" height="456" src="http://4.bp.blogspot.com/-f1R4xOFB2d8/VegFLsyLfKI/AAAAAAAAL7k/op0pwxDCXW4/s640/confetti%2Bcake.JPG" title="easy to decorate confetti birthday cake" width="640" /></a></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div><br /><span style="font-family: 'Trebuchet MS', sans-serif;">Next week - Pastry (and I'm thanking my lucky stars I've already made puff pastry this series!)</span><br /><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">(I've also entered this recipe as my Denby Cake Off entry for this year's competition - details can be found by following <a href="http://www.denby.co.uk/competitions/the-great-denby-cake-off-competition/stry/cake-off">this link</a>)</span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div style="text-align: center;"><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a><br /><div><br /></div><div align="center"><a href="http://www.freefromfarmhouse.co.uk/" title="Free From Farmhouse"><img alt="Free From Farmhouse" src="http://www.freefromfarmhouse.co.uk/wp-content/uploads/2015/01/linky.jpg" style="border: none;" /></a></div></div></div>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-1198094883262543353.post-53049933391806511552015-09-02T09:05:00.000+01:002015-09-02T09:05:24.685+01:00What, Where, Why September<span style="font-family: Trebuchet MS, sans-serif;">Is it just me or did August speed by?! We had a fun filled month of eating lots, cheering loudly and walking miles! Unfortunately a cold hit my cycling mile target hard, although I did manage 150 miles in the two weeks that I cycled!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x8w8bGLI5dc/VeaszVkEe5I/AAAAAAAAL5g/8PYgCSwNges/s1600/Big%2BBen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Big Ben London Thames" border="0" height="456" src="http://4.bp.blogspot.com/-x8w8bGLI5dc/VeaszVkEe5I/AAAAAAAAL5g/8PYgCSwNges/s640/Big%2BBen.jpg" title="Big Ben London Thames" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8IwYcqt3ySI/VeaszmSt4PI/AAAAAAAAL5k/y3ofmGkmnAs/s1600/Dorsett%2BShepherds%2BBush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dorsett Shepherds Bush London hotel room" border="0" height="456" src="http://4.bp.blogspot.com/-8IwYcqt3ySI/VeaszmSt4PI/AAAAAAAAL5k/y3ofmGkmnAs/s640/Dorsett%2BShepherds%2BBush.jpg" title="Dorsett Shepherds Bush London hotel room" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vLd13PRa1GU/VeaszbkrPDI/AAAAAAAAL6A/Wac9yZSEprU/s1600/Portobello%2BFlowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Market flowers stall London" border="0" height="456" src="http://4.bp.blogspot.com/-vLd13PRa1GU/VeaszbkrPDI/AAAAAAAAL6A/Wac9yZSEprU/s640/Portobello%2BFlowers.JPG" title="Portobello Market flowers stall London" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nWWFPxEJHPU/VeatBP-6ymI/AAAAAAAAL6I/ZmIZQumi67s/s1600/40th%2Bbirthday%2Bcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="birthday cake dairy free confetti cake" border="0" height="456" src="http://1.bp.blogspot.com/-nWWFPxEJHPU/VeatBP-6ymI/AAAAAAAAL6I/ZmIZQumi67s/s640/40th%2Bbirthday%2Bcake.JPG" title="birthday cake dairy free confetti cake" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">September looks set to be another full on month with a good mix of blog trips, holidays and hopefully a lazy day or two. I want to build my cycling back up and even add in a jog or two (a run to the train station today showed me that I can jog further than I thought!!) and start dipping into the mountain of cookery books we have to try some new dishes out.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SsT_NVsqYcU/VcCDYh3fUuI/AAAAAAAALtY/rkEaSSvufC4/s1600/IMG_2879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">What?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.specialityandfinefoodfairs.co.uk/">Speciality & Fine Food Show</a></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Where?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">London Olympia</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Why?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">I'm hoping to meet with smaller producers and learning about their different products & processes...and of course try lots of yummy samples!!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">What?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">Week Long Cottage Hire</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Where?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">Dorset</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Why?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">Good friends of ours are coming over from Holland to spend two weeks in the UK with us. I'll be working for the first week, but for the second week we've hired a beautiful cottage near Bridport as a base for lots of exploring.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">What?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">Weekend city Break</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Where?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">Bristol</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Why?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">If one holiday is not enough in a month, we're also going to squeeze in a city break to Bristol with another set of friends! Sion has spent a lot of time in and around Bristol, but other than a hazy hen party weekend I've never really spent much time there. We're looking forward to exploring the bars & restaurants and of course finding a good place to watch the England v Wales rugby match!<br /><b><br /></b><b>What?</b></span><br /><span style="font-family: Trebuchet MS, sans-serif;">A trip to the farm</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Where?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://www.rivercottage.net/">River Cottage</a>, Axminster</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Why?</span></b><br /><span style="font-family: Trebuchet MS, sans-serif;">I've been lucky enough to be chosen by Foodies100, along with a number of other food-loving bloggers to spend the day at Hugh Fearnley-Whittingstall's base of operations, River Cottage. We're going to be spending the day touring the farm, cooking and of course taking a mountain of photographs. I can't wait to explore and spend time with other like minded bloggers, hopefully I'll pick up lots of tips along the way too which I'll obviously share with you all!</span><br /><br /><span style="font-family: Trebuchet MS, sans-serif;">What things have you guys got planned? </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-87384704861393262502015-08-28T09:38:00.001+01:002015-09-10T16:58:05.181+01:00GBBO15 Wk 4 - White Chocolate & Raspberry Creme Brulee<span style="font-family: Trebuchet MS, sans-serif;">So here we are at week 4 of GBBO and I think we are starting to see the stronger bakers emerging. Sadly my two favourite bakers don't appear to quite be there! Sandy left this week and Matt remains, but is perhaps on borrowed time? It's a shame really, I like that he is a baker that I can relate to, some of his recipes are untried and the results are not always as expected, but he gives it a good go and seems to always have at least one strong round each episode. I'm afraid that GBBO may start to go down the route of Masterchef and have contestants that are far and above the Joe Average home baker - making it and the challenges set unrealistic for those watching at home, I guess we shall see?</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">So onto this week's theme - desserts. I've posted a <a href="http://www.time-to-be-an-adult.com/2015/04/salted-caramel-cheesecake.html">salted caramel baked cheesecake </a>recipe already this year and with no dinner parties planned, making a tower of meringues to fill with cream & fruit seemed a little excessive (and expensive!). I've never made creme brulee before, despite eating more than my fair share so I was excited to give a recipe a go. Unlike most of the contestants recipes this one does not need the custard to be cooked first, making it perfect for a novice brulee maker! My original flavour pairing of spiced apple & blackberry was scuppered by the distinct lack of berries in the garden, but this white chocolate & raspberry version more than made up for it.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"> <a href="http://4.bp.blogspot.com/-_c6XW73tO14/VeAZ8BHMOcI/AAAAAAAAL48/v-2cfe4P0x4/s1600/Raspberry%2B%2526%2BWhite%2BChocolate%2BCreme%2Bbrulee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="http://4.bp.blogspot.com/-_c6XW73tO14/VeAZ8BHMOcI/AAAAAAAAL48/v-2cfe4P0x4/s640/Raspberry%2B%2526%2BWhite%2BChocolate%2BCreme%2Bbrulee.JPG" width="640" /></a></span><br /><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><b>White Chocolate & Raspberry Creme Brulee</b> - Makes 6 individual ramekins</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">450ml double cream</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">80g white chocolate chopped</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">5 medium egg yolks</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">45g caster sugar</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">1.5tsp vanilla extract</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">100g frozen raspberries - I broke mine into small pieces, but you can leave them whole if you prefer</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Extra sugar for topping - I used both soft brown sugar & icing sugar, preferring the finish from the brown sugar.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 180C/Gas 4</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">In a medium sized saucepan gently heat the cream and chocolate until the chocolate has all melted, set aside.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">In a bowl whisk together the egg yolks, sugar and vanilla until pale. Slowly stir in the cream mix and combine with the egg mix. Add the raspberries and fold in. Pour the mix into your ramekin dishes.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l4DaogV-YG4/VeAZ86NVydI/AAAAAAAAL5U/SerxBt24XMg/s1600/creme%2Bbrulee%2Bprepared.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" height="480" src="http://1.bp.blogspot.com/-l4DaogV-YG4/VeAZ86NVydI/AAAAAAAAL5U/SerxBt24XMg/s640/creme%2Bbrulee%2Bprepared.jpg" title="Ingredients for creme brulee" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place the ramekins into a large roasting tin and fill with boiling water halfway up the side of your dishes. Bake for 18-20 minutes or until they have a slight wobble but are set. Leave to chill for 1 hour in the fridge.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">To finish heat your grill to medium hot. Sprinkle 1 tsp of sugar onto the top of each brulee and spread around. Caramelize for 2-3 minutes. The tops will be extremely hot. Do not touch them with your finger to see if they are melted enough...like me! Leave to harden for 5 minutes and serve immediately.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WCvq_XMhSuA/VeAZ76F8THI/AAAAAAAAL5M/4uHE9ygJATw/s1600/White%2Bchocolate%2B%2526%2Braspberry%2Bcreme%2Bbrulee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" height="456" src="http://3.bp.blogspot.com/-WCvq_XMhSuA/VeAZ76F8THI/AAAAAAAAL5M/4uHE9ygJATw/s640/White%2Bchocolate%2B%2526%2Braspberry%2Bcreme%2Bbrulee.JPG" title="Raspberry and white chocolate creme brulee" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dr3tKBAWLC4/VeAZ2GqW77I/AAAAAAAAL40/tugAFEgm-eQ/s1600/crack%2Btest.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" height="456" src="http://4.bp.blogspot.com/-dr3tKBAWLC4/VeAZ2GqW77I/AAAAAAAAL40/tugAFEgm-eQ/s640/crack%2Btest.JPG" title="White chocolate & raspberry creme brulee" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Un-caramelized brulees can be stored in the fridge for 3 days.</span></div><div style="text-align: left;"><br /></div><span style="font-family: Trebuchet MS, sans-serif;">Next week - "Free From" bakes</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div style="text-align: center;"><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a></div><img src="http://rhymeandribbons.com/wp-content/uploads/2015/08/BakeOffBakeAlongLogo2015_280x280.png" /></div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-1198094883262543353.post-52757270886215170142015-08-27T10:51:00.000+01:002015-08-28T15:45:28.698+01:00#HiddenGems of Bournemouth<span style="font-family: Trebuchet MS, sans-serif;">I grew up in Cornwall and have never lived further than 15 miles from the coast, so I sometimes forget how lucky I am to have the beach on my doorstep. In fact we mostly visit the beach outside of the traditional season for a bracing walk to blow away the cobwebs away from the summertime crowds.</span><br /><div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Our usual beach area of choice is Bournemouth, although we always start in Southbourne to the east of Bournemouth and head towards Poole and the uber-posh Sandbanks. This is a long walk, however there is plenty of parking along the coast and transport links are good between Christchurch, Bournemouth & Poole.</span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Here are my five hidden gems around the Bournemouth area that we either regularly visit, or that are on our list to explore this year!</span></div></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.bournemouth.gov.uk/Parks/FindParksGardens/BournemouthGardens.aspx"><b>Bournemouth Upper Gardens</b></a> - Parallel to Branksome Wood Road</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aALKcRahJP0/Vd7Z4YSLWBI/AAAAAAAAL4Y/h2RCp5LcOSM/s1600/Upper%2BGardens%2BBournemouth.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="http://4.bp.blogspot.com/-aALKcRahJP0/Vd7Z4YSLWBI/AAAAAAAAL4Y/h2RCp5LcOSM/s640/Upper%2BGardens%2BBournemouth.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Top - www.bournemouth.co.uk<br />Bottom (both) - geograph.org.uk </span></i></td></tr></tbody></table><div><span style="font-family: Trebuchet MS, sans-serif;">Bournemouth's gardens are split into three areas and stretch from the seafront, up through the town and to the boundary with Poole. The Lower Gardens, closest to the seafront, have lots of events and attractions in and around them so can get busy, particularly in the summer. Head up into the middle and upper gardens and the crowds thin out and the planting becomes more informal. You will find red bridges criss-crossing the stream throughout the garden, along with a Victorian Water Tower built in 1885.</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://russellcotes.com/"><b>Russell Cotes Art Gallery & Museum</b></a> - Russell Cotes Road BH1 3AA</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4ry5QdOFF8U/Vd7XM11ygGI/AAAAAAAAL38/HAPOGgOwwgw/s1600/Russell%2BCotes%2BHouse%2Band%2BGallery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="http://3.bp.blogspot.com/-4ry5QdOFF8U/Vd7XM11ygGI/AAAAAAAAL38/HAPOGgOwwgw/s640/Russell%2BCotes%2BHouse%2Band%2BGallery.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Images from Russell Cotes Gallery website</span></i></td></tr></tbody></table><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;">Originally called East Cliff Hall, this house was built in 1897 as a birthday present to the wife of the hotel owner, situated next door. Annie Russell-Cotes then donated the house to the people of Bournemouth in 1907 and her husband donated his extensive art collection. You can now visit not only the four galleries, but also large sections of the beautiful house and gardens too.</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://www.facebook.com/bournemouthvintageemporium/timeline"><b>Bournemouth Vintage Emporium & Tearooms</b></a> - 1172-1180 Christchurch Road BH7 6DY</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TJ8Y2czbbFQ/Vd7aERosruI/AAAAAAAAL4g/tUteTt2br6E/s1600/Vintage%2BEmporium.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="http://4.bp.blogspot.com/-TJ8Y2czbbFQ/Vd7aERosruI/AAAAAAAAL4g/tUteTt2br6E/s640/Vintage%2BEmporium.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Images from Vintage Emporium Facebook page</span></i></td></tr></tbody></table><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Lose yourself in this huge warehouse, home to over 50 different traders selling clothing,jewellery, furniture, books and everything in between. When we've been before we've come across childhood toys, retro sportswear and a book on weight lifting poses, starring Arnold Schwarzenegger! If it all becomes a little too much pop into the adjacent tea room for a well earned sit down and feast your eyes on the beautiful lampshades handing above your head - be warned the homemade cakes sell out fast, so a morning visit is advisable! </span></div></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><b><a href="http://thelounges.co.uk/lounges/conto-lounge/">Conto Lounge</a> </b>- 418 Wimborne Road, Winton BH9 2HB</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mzz7uVKAzoQ/Vd7XfefTJjI/AAAAAAAAL4E/xqJGYY8Dmdk/s1600/Conto%2BLounge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://2.bp.blogspot.com/-mzz7uVKAzoQ/Vd7XfefTJjI/AAAAAAAAL4E/xqJGYY8Dmdk/s640/Conto%2BLounge.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Image from Conto Lounge website</span></i></td></tr></tbody></table><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">We came across this cool, Americana cafe/bar when we were heading to a spa day. The laid back vibe is reflected in it's interior and layout, there are plenty of traditional wooden tables and chairs for cosy twosomes up to large groups dissecting last night's activities! The menu takes you through the whole day from healthy breakfasts, to american brunch items and burgers as well as hearty meals and a selection of tapas for those long, lazy lunches. Service is with a smile and no pressure to eat up and ship out! Children are entertained with a selection of games & toys and the bar staff are happy to heat up milk & food as necessary. (Other "lounges" can be found thoughout the country)</span></div></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://sandbanksbeachcafe.co.uk/about/"><b>Sandbanks Beach Cafe</b></a> - Banks Road, Poole BH13 7QQ</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Uk60i9AFV9w/Vd7VoJIKSUI/AAAAAAAAL30/-FilASZI98Q/s1600/Sandbanks%2BCafe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="307" src="http://4.bp.blogspot.com/-Uk60i9AFV9w/Vd7VoJIKSUI/AAAAAAAAL30/-FilASZI98Q/s640/Sandbanks%2BCafe.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Image from Sandbanks Beach Cafe website</span></i></td></tr></tbody></table><div style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Admittedly more Poole than Bournemouth, this cafe is worth the walk (or drive). Park along Banks Road (arrive early, Pay & Display in operation) and head over to the beach, the cafe is found just past the crazy golf courses. This Cafe is large, light and airy. The coffee is gorgeous and the homemade cakes are to die for! As well as the usual cafe fare, Sandbanks also serves up lunch options such as battered squid, pulled pork sandwiches & sharing boards - they also hold an alcohol license so you can enjoy a cold glass of wine with your lunch! Walk off your lunch with a stroll around Banks Road and Panorama Road to lust at the multimillion pound beach homes.</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;">Of course this is only a small snapshot of what Bournemouth has to offer. With the New Forest only a stone's throw away, Bournemouth is the perfect place for a long weekend. <a href="https://www.travelodge.co.uk/uk/hotels-in-bournemouth">Travelodge has a range of hotels</a> to suit every budget in and around Bournemouth, just waiting for you!</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><span style="font-family: Trebuchet MS, sans-serif;">Where would you head to for a long weekend? Let me know if you have your own #HiddenGems for Bournemouth too!</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div><i><span style="font-family: Trebuchet MS, sans-serif;">This is a collaborative post with <a href="https://www.travelodge.co.uk/uk/hotels-in-bournemouth">Travelodge</a></span></i></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1198094883262543353.post-76702605962795968962015-08-24T10:18:00.000+01:002015-08-24T10:18:51.394+01:00London August 2015 - Saturday<span style="font-family: Trebuchet MS, sans-serif;">It's become somewhat of a tradition now that we head up to London around my birthday for a day of treats and a night in a beautiful hotel. This year we decided to stay for two nights, with the idea of taking a more relaxing stroll around London rather than trying to cram everything into one day.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v7l6Jzg9HYU/Vdrfkc6knDI/AAAAAAAAL24/TxJEIyiPFl0/s1600/waterloo%2Bapproach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-v7l6Jzg9HYU/Vdrfkc6knDI/AAAAAAAAL24/TxJEIyiPFl0/s640/waterloo%2Bapproach.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Oh my word, this did not happen!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Our hotel, <a href="http://www.dorsetthotels.com/unitedkingdom/london/shepherdsbush/">Dorsett Shepherds Bush</a> very kindly let us check in when we arrived just before midday on Saturday. We pretty much dropped our bags inside the door and headed straight back out again to explore Holland Park & Notting Hill.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0ptXBxzBbGc/Vdra36Kvg8I/AAAAAAAAL00/7BtG3qLkwaw/s1600/Mad%2BHatter%2BNotting%2BHill.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-0ptXBxzBbGc/Vdra36Kvg8I/AAAAAAAAL00/7BtG3qLkwaw/s640/Mad%2BHatter%2BNotting%2BHill.JPG" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oGj4AqIaTy0/Vdra7BkHtCI/AAAAAAAAL1Y/L4R7ThltlAA/s1600/Notting%2BHill%2BWall%2BCarving.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-oGj4AqIaTy0/Vdra7BkHtCI/AAAAAAAAL1Y/L4R7ThltlAA/s640/Notting%2BHill%2BWall%2BCarving.JPG" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wM7wrXCFzFE/Vdra9l0Rv-I/AAAAAAAAL10/Gi7_Ksx0C5M/s1600/Portobello%2BRoad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-wM7wrXCFzFE/Vdra9l0Rv-I/AAAAAAAAL10/Gi7_Ksx0C5M/s640/Portobello%2BRoad.JPG" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-il7fnFEX9T0/Vdra9JagJnI/AAAAAAAAL1w/VHCgwvMU3CA/s1600/Notting%2BHill%2Bbookstore.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-il7fnFEX9T0/Vdra9JagJnI/AAAAAAAAL1w/VHCgwvMU3CA/s640/Notting%2BHill%2Bbookstore.JPG" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">Leaving the crowds behind we wandered back to the hotel, via <a href="http://www.defectors-weld.co.uk/">The Defectors Weld</a>, a beautifully hip bar, to get changed before dinner. We love to walk as much as possible, you get to see so many little snippets of daily life that we would never see on a Tube, like street art & bustling markets.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Zz9SGQ1fkcg/Vdra38UpUsI/AAAAAAAAL1E/A4uQ_rU49Sc/s1600/Notting%2BHill%2BLunch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://1.bp.blogspot.com/-Zz9SGQ1fkcg/Vdra38UpUsI/AAAAAAAAL1E/A4uQ_rU49Sc/s640/Notting%2BHill%2BLunch.JPG" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E-YPDXaXmxA/Vdra6jaJNiI/AAAAAAAAL1g/vifODCpiTZU/s1600/Notting%2BHill%2BRegency%2BHouses.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-E-YPDXaXmxA/Vdra6jaJNiI/AAAAAAAAL1g/vifODCpiTZU/s640/Notting%2BHill%2BRegency%2BHouses.JPG" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ia7lHxjtUEM/Vdra6kYbF0I/AAAAAAAAL1c/y7GOk7CsWM0/s1600/Notting%2BHill%2BStreet%2BArt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ia7lHxjtUEM/Vdra6kYbF0I/AAAAAAAAL1c/y7GOk7CsWM0/s640/Notting%2BHill%2BStreet%2BArt.JPG" width="456" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AafSjUeGl4I/Vdra3363boI/AAAAAAAAL1A/rSFG6WxeaK0/s1600/Holland%2BPark%2Bwall%2Bspider.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-AafSjUeGl4I/Vdra3363boI/AAAAAAAAL1A/rSFG6WxeaK0/s640/Holland%2BPark%2Bwall%2Bspider.JPG" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1m7avmdmJ10/Vdra9SSXMEI/AAAAAAAAL14/AZZiCPeB7OQ/s1600/Portobello%2BFlowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-1m7avmdmJ10/Vdra9SSXMEI/AAAAAAAAL14/AZZiCPeB7OQ/s640/Portobello%2BFlowers.JPG" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BJA3Xrm7MZ8/Vdra-TWtnLI/AAAAAAAAL2E/3AGE_ZutG1I/s1600/Portobello%2Bfruit%2Bstall.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://4.bp.blogspot.com/-BJA3Xrm7MZ8/Vdra-TWtnLI/AAAAAAAAL2E/3AGE_ZutG1I/s640/Portobello%2Bfruit%2Bstall.JPG" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">Dinner was at <a href="http://www.rokarestaurant.com/roka-aldwych">Roka Aldwych</a>, the most incredible Japanese restaurant that deserves it's very own post later in the week. Our 7pm booking gave us plenty of time to enjoy the warm summer evening and we found ourselves strolling along Southbank, not wanting the evening to end. Luckily we found <a href="http://www.thebloodyoyster.com/">The Bloody Oyster</a> still serving cocktails! </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BTnx0yBtXlI/Vdrfjgq-7dI/AAAAAAAAL28/pCrX7BMwJpQ/s1600/Roka%2Bafter%2Bdinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="http://4.bp.blogspot.com/-BTnx0yBtXlI/Vdrfjgq-7dI/AAAAAAAAL28/pCrX7BMwJpQ/s400/Roka%2Bafter%2Bdinner.jpg" width="285" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v6_1m6ohvo4/VdrfjsMEOfI/AAAAAAAAL3Q/H1Wgh-FpNSo/s1600/Southbank%2Bchinese%2Blanterns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="285" src="http://2.bp.blogspot.com/-v6_1m6ohvo4/VdrfjsMEOfI/AAAAAAAAL3Q/H1Wgh-FpNSo/s400/Southbank%2Bchinese%2Blanterns.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sDrQpIaGJVA/VdrgiGevnqI/AAAAAAAAL3U/X-H51vTDRCE/s1600/cocktail%2Bbus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="285" src="http://1.bp.blogspot.com/-sDrQpIaGJVA/VdrgiGevnqI/AAAAAAAAL3U/X-H51vTDRCE/s400/cocktail%2Bbus.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">One final walk over Westminster bridge as the clock struck 11 and we headed back to the hotel and a final nightcap, or two, before sinking into bed ready for flying, street food and happy hour the following day!</span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Y3ol7spQ0ic/VdrfjivNlRI/AAAAAAAAL3I/623bBXmu1z0/s1600/London%2BEye%2Bnight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="285" src="http://2.bp.blogspot.com/-Y3ol7spQ0ic/VdrfjivNlRI/AAAAAAAAL3I/623bBXmu1z0/s400/London%2BEye%2Bnight.jpg" width="400" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-A24hzsyP9TQ/VdrfkEN5qLI/AAAAAAAAL3A/6nF46SkG07U/s1600/Thames%2Bnight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="285" src="http://3.bp.blogspot.com/-A24hzsyP9TQ/VdrfkEN5qLI/AAAAAAAAL3A/6nF46SkG07U/s400/Thames%2Bnight.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><img src="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fi1303.photobucket.com%2Falbums%2Fag146%2Ftheoliversmadhouse%2Fmagicmoments150x150_zps58f60c40.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1198094883262543353.post-3582461416482106642015-08-20T09:39:00.001+01:002015-09-10T16:58:21.417+01:00GBBO Week 3 - Mediterranean Soda Bread<span style="font-family: Trebuchet MS, sans-serif;">Anyone else completely blown away by the bread lion?! As much as I would have loved to turn my kitchen into a bread heaven this week, time and health were not on my side. A weekend in London, followed swiftly by a hit of the serious sniffles means my energy levels are somewhere close to a cheapo battery with barely a charge!</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Luckily for me this week's theme was bread - more specifically quick bread (no yeast) for the signature bake. I wanted to move away from the technical challenges, so this suited me perfectly. As lovely as soda bread is, I think it needs added flavourings to give it a lift, I went for a Mediterranean theme, but of course like the bakers this week, you can go with anything you fancy.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><i><span style="font-family: Trebuchet MS, sans-serif;">Soda bread needs buttermilk to react with the Bicarb to give it a rise. If you can't find buttermilk, stir in 1 tbs of white wine vinegar for every 250ml of milk. Leave to stand for 5 minutes before using. Alternatively 200ml of regular plain yogurt to 50ml of milk will also work well.</span></i><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Mediterranean Soda Bread </u></b></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bOBV00dw9E8/VdWQowM9nvI/AAAAAAAALzk/CipTCmE264U/s1600/large%2BMed%2Bsoda%2Bbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-bOBV00dw9E8/VdWQowM9nvI/AAAAAAAALzk/CipTCmE264U/s640/large%2BMed%2Bsoda%2Bbread.JPG" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">This will make enough for two 10cm round loaves, or one round loaf & 12 mini loaves.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">10-20 large fresh basil leaves, finely chopped (I used 12 and got a very subtle flavour)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">300g ground wholemeal flour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">410g plain white flour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1.5tsp bicarbonate of soda</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Pinch of salt</span><br /><span style="font-family: Trebuchet MS, sans-serif;">175g Red Leicester cheese cut into small cubes (feta would also work well)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">50g pitted green olives, sliced</span><br /><span style="font-family: Trebuchet MS, sans-serif;">50g sun blushed tomatoes, sliced</span><br /><span style="font-family: Trebuchet MS, sans-serif;">450ml buttermilk or buttermilk substitute.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 180C/Fan oven 170C/Gas 4.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">If you are making mini loaves flour your tin and place a small rectangle of baking parchment into the bottom of each hole.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl mix the basil and wholemeal flour, before adding sieved plain flour, bicarbonate of soda and salt. Mix together, before adding the other dry ingredients. Add the buttermilk and mix until you get a soft dough.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-R7MTj-1y3bA/VdWQnHPxoWI/AAAAAAAALzI/PcfYoNf_cwA/s1600/Soda_Bread_Preparation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="http://1.bp.blogspot.com/-R7MTj-1y3bA/VdWQnHPxoWI/AAAAAAAALzI/PcfYoNf_cwA/s640/Soda_Bread_Preparation.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">Turn out onto a floured surface and knead only until the dough fully comes together.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Shape into your desired loaves. If making round loves cut deep cuts into the top to form a cross.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-61u44UnD9rU/VdWQpTVF14I/AAAAAAAALzs/SESB35ipzn0/s1600/minature%2Bsoda%2Bbread%2Bprebaked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://2.bp.blogspot.com/-61u44UnD9rU/VdWQpTVF14I/AAAAAAAALzs/SESB35ipzn0/s640/minature%2Bsoda%2Bbread%2Bprebaked.JPG" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: 'Trebuchet MS', sans-serif;">Bake for 20-30 minutes for small loaves, 35-45 minutes for larger ones. When they are ready they will sound hollow if you tap the base.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BrDXVDNMsbQ/VdWQmyKnSUI/AAAAAAAALzM/mJMDLBsv9bY/s1600/Baked%2Bmini%2Bsoda%2Bbreads.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-BrDXVDNMsbQ/VdWQmyKnSUI/AAAAAAAALzM/mJMDLBsv9bY/s640/Baked%2Bmini%2Bsoda%2Bbreads.JPG" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">Let them rest for 10 minutes before cutting.</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-F3fs0Fhu4FY/VdWQpnK8GRI/AAAAAAAALzo/CXC0kaD285s/s1600/sliced%2Bmed%2Bsoda%2Bbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="456" src="http://3.bp.blogspot.com/-F3fs0Fhu4FY/VdWQpnK8GRI/AAAAAAAALzo/CXC0kaD285s/s640/sliced%2Bmed%2Bsoda%2Bbread.JPG" width="640" /></span></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-UyHJTXkPAK0/VdWQlmHHjAI/AAAAAAAALy0/HsqxoAfyLl0/s1600/Finished%2BSoda%2BBread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://4.bp.blogspot.com/-UyHJTXkPAK0/VdWQlmHHjAI/AAAAAAAALy0/HsqxoAfyLl0/s640/Finished%2BSoda%2BBread.JPG" width="640" /></a></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oUwzRsGFhqM/VdWQnNES8qI/AAAAAAAALzU/12gVOK8Bp6o/s1600/Soda%2Bbread%2Bselection.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div><span style="font-family: Trebuchet MS, sans-serif;">Next week - Desserts</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br /><div style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Linking up with</span></div><div style="text-align: center;"><br /></div><div align="center"><a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a><br /><br /></div><div align="center"><div align="center"><a href="http://www.cookstyle.co.uk/madeira-cake/" target="_blank"><img alt="Cook Style #GBBO" src="http://www.cookstyle.co.uk/wp-content/uploads/2015/08/banner_bake_off.gif" style="border: none;" /></a></div><img src="http://rhymeandribbons.com/wp-content/uploads/2015/08/BakeOffBakeAlongLogo2015_280x280.png" /></div><br /><br /><br />Unknownnoreply@blogger.com19