foozbook

ARTY TARTY

2011-09-06T21:26:00.000+01:00

Alas I cannot take the credit for this simple (but SIMPLY WONDERFUL) dish...

It really is a work of art. It also comes courtesy of my Twitter Twin, Newies - who posted a pic of HER tasty tart a couple of days ago...

SO goddam GOOD did it look, that I DEMANDED she sharezies the recipe with me AT ONCE and - as always - she delivered:

" I cheated with a sheet of puff pastry,smothered in red pesto, then topped with spinach leaves,cooked chicken and mushys,cherry toms and feta.and a bit of rosemary.30 mins in oven! Xx "

SO, as the rain lashed down outside my window tonight, I grabbed my fone, read my instructions from Newies, and improvised with what I had kickin about in my kitchen.

You will need:

Block of frozen puff pastry, defrosted
Green Pesto (or red)
1/4 packet spinach leaves
Large handful cherry toms, halved
Packet of cooked chicken
1/4 block of feta cheese
Couple of mushrooms, finely sliced
Sprig of fresh rosemary, finely chopped
Sprinkle of grated Parmesan
Drizzle of olive oil
Salt and freshly ground black pepper

Make it!

Roll pastry out on floured surface and spread pesto over the top - leaving a border all round so the pastry can puff up.

Transfer to a lined baking sheet.

Scatter spinach leaves on top, followed by torn pieces of cooked chicken, tomatoes, cubes of feta cheese, crumbled, sliced mushrooms, and then sprinkle the grated Parmesan and chopped rosemary over the top.

Drizzle with olive oil, season and pop in the oven at 200 degrees for about 30 mins.

Serve with a green salad.

This would make a GREAT "girls nite" dish - it's so colorful and pretty, and tastes amazing too... you can easily chop and change the ingredients as you wish - great for using up leftovers.

ENJOY x

HOMEMADE LIMONCELLO GELATO

2011-06-04T09:22:00.009+01:00

I ripped this recipe right out of last month's Olive magazine, suckered in by the word "EASY" right under the title...

And it was SO simple to make, and when I served it up at my GIRLS NITE on Thursday, it was a WINNER with them too...

You can buy the Limoncello (see pic) from the very wonderful Waitrose, and it will set you back about 11 quid.

You will need:
3 lemons, zested and juiced
190g icing sugar
450ml double cream (I used 1/2 REAL cream & 1/2 Emlea Light)
3 tbsp ice cold limoncello (from the freezer)

Make it!
Finely grate the zest of the lemons into a bowl, then add their juice the stir in the icing sugar and leave for 30 mins.

Whip the cream and the ice-cold Limoncello until softly whipped, then whisk in the lemon mixture.

Pour the mixture into a tub and put in the freezer.

Freeze over night, and in the morning you will find it looking summink like THIS:

I served this simply in a bowl with frozen blueberries (these are THE healthy snacks of the future - remember I told you), but it is equally good served with brandy snaps, blueberry cake, strawberries or (if you're like me last night) just on it's own straight out the tub...

ENJOY X

REACH OUT AND TOUCH FADES

2011-05-22T11:26:00.236+01:00

Saturday 21st May 2011. Rapture Day. (OR Fade2Grey's 2nd birthday)...

It was hard to believe that two years had passed since a sell out crowd had gathered at the Rocquettes Hotel for the very first showcase performance of 80s electronica kids Fade2Grey.

But here we were. NOT dressed in day-glo outfits, with lacquered hair this time. And CERTAINLY NOT puking pints in the car-park. But VERY excited none the less.

Tickets had LONG since sold out for this event, and with white wine in our hands, we would very soon be scrambling for a spot at the front of the stage, all star struck and ardent.

At last the lights dimmed, the slow intro to their namesake song by Visage was played. And the boys were back.

Andi...

Kriss...

Nick...

And as always, on the end, Little Gary Numan (with his new Little Gary Rhodes hair)...

They kick started their set with a new number - Underpass by John Foxx - and the bouncing began. Next we were sashayed into Sound of the Crowd with crazy abandon and Cars came speeding along right after.

"Guernsey's own Personal Jesus", Kriss reminded us of the rapture, and although the world clearly did NOT end that day, the Depeche Mode classic they resurrected for their next number had us all gathering our paws in the air to meet our guyliner-ed Lord's.

One or two technical issues aside (Nick's primitive Prophet packed up and died during the very wonderful Wishing by Flock of Seagulls), the men in make-up made us sweat our side pony tails off by stomping to their non-stop STUNNING tunes.

If I had a photograph of you

Another new (ish) number to their set was Yazoo's Don't Go, with its cheeky synthy intro which had everyone throwing some very special shapes in sheer appreciation.

I won't lie. I WAS disappointed that they chose to sing a new (and not well known) Erasure record, Am I Right, instead of their supreme Soft Cell show stopper Say Hello Wave Goodbye. But by the time they reappeared for their encore and had launched into the excellent Electric Dreams, I had forgiven them.

I spoke to one or five "Fade fans" after the gig and found I was not alone in my feelings regarding this. However I was also overjoyed to meet many other very sweaty faces I had never seen at these gigs before - all of whom said they would definitely be back for more.

So as the fabulous four pack up their synthesisers for the summer and enjoy a well earned break before returning to the Tav in September, I am confident that they will continue to sell out their performances for some time to come.

And even as I write this, with the Island FM Kick up the 80s show playing on my radio beside me, I feel it is safe to say that the self-named purveyors of 80s electronica are not fading anywhere just yet.

See you in September. Cheers! xx

KEV'S SPELT BREAD...

2011-01-29T16:00:00.002Z

This was my first EVER attempt at making bread...

My sister brought some homemade bread round when she came for lunch the other day and it was SO good I demanded the recipe at once.

So these foolproof instructions come courtesey of my brother-in-law Kev, and it works! If I can do it, you can do it!

(I made the below using a 2lb loaf tin)

You will need:

500g Spelt flour
(OR split it as 250g spelt, 125g strong wholemeal & 125g strong white)
300ml warm water
1 tsp salt
1 tsp sugar
1 tsp active yeast (or one 7g sachet of Allisons yeast)
4 tsp Lecithin granuals (from health food shops - gives bread a better texture)
15g margarine

Make it!

1. Add all the dry ingredients and mix together well in a bowl and then rub in the margarine.

2. Add the warm water and mix with a spoon, it will seem a bit sticky so take it out put it unto a floured surface and knead it for 5 mins or so.

You will probably need to add flour to help getting it all stuck to the surface and your hands, but try not to add too much.

3. Add it back to the floured bowl cover with cling film and leave it to rise for about an hour, it should double in size at least.

4. Take it out of the bowl (it may seem sticky but it will come out ok)*

5. Knead it again for a few minutes to knock the air out. Shape it a little.

6. Put it in to a well greased baking tin cover again and leave it to rise for a good half an hour in a warm place, to roughly double in size.

7. Preheat the oven to about 200c - maybe a tad hotter to begin with to brown the bread.

8. Brush with milk, sprinkle with flour and bake for about 15 mins until the surface begins to brown (have it as brown as you fancy).

9. Drop the heat to 200c and cover the top of the bread with foil to prevent it from burning.

10. Bake for a further 15-20 mins (35-40 mins in total). It is important to make sure it's cooked properly, but this may take a few go's.

11. Remove from oven and tip it upside down, taking it out of the tin. Give the bottom of the loaf a tap. If it sounds hollow it's done.

12. Place the loaf onto a cooling tray - again this is important as it needs to be able to dry out thoroughly.

13. Allow bread to cool to room temperature before slicing.

*Alternatively you can skip 3 and 4, knead it for 5 mins and put it straight into the loaf tin and let it rise for 30-40 mins in a warm place.

SIMPLE BITE SIZED SAUSAGE ROLLS

2011-01-28T13:18:00.001Z

You will need:

2 Jus-Rol Puff pastry ready rolled sheets, thawed
450g good quality sausage meat
1 tsp English mustard
2 tbsp Paxo Sage & Onion stuffing mix
salt & pepper
1 beaten egg to glaze

Make it!

Preheat oven to 220ºC, (200ºC for fan assisted), 425ºF, Gas Mark 7.

Mix together the sausage meat, mustard and Paxo in a large bowl. Season to taste.

Unroll both pastry sheets then divide the sausage meat into two and place one half slightly off centre down the length of each of the pastry oblongs, in a ‘roll’ form.

Brush one border lightly with beaten egg and fold over the pastry to cover the sausagemeat and form a side seal along the edge of the roll. Roll over again.

Cut the rolls into 6 or 7 equal sections and brush with beaten egg.

Make 2-3 slashes in the top of each individual piece and place them on a baking sheet.

Bake for approx. 15-25 minutes or until pastry is risen and golden brown.

SAUSAGE & BEAN CASSOULET

2011-01-21T12:33:00.000Z

I had a GIRLS NITE round at mine last night...

...and I whipped us up a tasty (easy peeeezy) one pot supper, which went down a STORM.

I put the pot in the middle of the dining table and allowed everyone to help themselves, for a sociable relaxed dinner.

You will need:

12 sausages
1 large onion, roughly chopped
1 clove garlic, crushed
2 tins chopped toms
3 tins 3 bean salad / kidney beans / cannellini beans / chick peas / butter beans
1 packet French green beans, roughly chopped
250ml white wine
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
Salt & pepper to season

Make it!

In a large pan, fry the sausages in a little olive oil until browned.

Remove from pan and allow them to cool.

Next, add the dried herbs, together with the onion and garlic to the ban and fry until softened. Next add the chopped runner beans and stir fry for a couple of minutes.

Add the white wine and allow to reduce slightly.

While this is happening, slice up the sausages into bite sized pieces, then add back to the pan.

Chuck in both tins of chopped tomatoes, together with the tinned beans you have chosen to use. Add the bay leaf, season with salt and pepper, and then bring to the boil.

Once this is all bubbling away nicer, turn the heat right down to a very low simmer, for up to an hour and a half until ready to eat.

Remove the bay leaf, and serve with hot crusty bread and butter.

TABOULI SUPER SALAD

2010-12-27T21:28:00.018Z

We had some buddies round last nite for Boxing Day drinks and nibbles...

We put on a bit of a platter of cold cuts with figs, soft hard boiled eggs, rosemary roasted potatoes... AND this awesome salad of Middle Eastern Cuisine, which (trust me when I say) reigns supreme.

There was ALOT of chopping involved, so set aside about an hour to prep this up... but I promise, it is totes worth it when you wrap your tongue around these tantalising fresh flavours...

We omitted the feta from our dish, as our guests don't do dairy, but to be honest, it was wonderful without it...

You will need:

1 red onion, finely chopped
1 pack cherry tomatoes, seeded, cored, and 1/2-inch-diced
1 cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced (OPTIONAL)
Toasted pitta breads, for serving

Make it!
Place the red onions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper.

Slowly whisk in the olive oil to make an emulsion.

Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, if you are using it, then sprinkle with salt and pepper, and toss gently.

Serve the salad with the toasted pitta bread.

For the pitta breads:

1 packet pitta bread
Olive Oil

Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Cut each pitta bread in quarters and each quarter in half to make 8 triangles.

Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper.

Bake for about 10 minutes, until crisp, turning once.

CRIMBO TWENNY TEN... IN PICTURES

2010-12-27T19:51:00.002Z

Santa Paws...

Skinny tree...

Foot Op No. 2

Waited on... hand and foot?

Big Fat Heat was a treat...

Skinny tree & wine...

Housebound = Homemade Xmas Cards

More nice baps...

We had a bit of the white stuff...

Christmas Eve Catch Ups...

BEST. PRESENT. EVER.

GENIUS.

Up next: Salad. Lots of. Yawn x

TO THE BULLIED...

2010-12-22T20:55:00.033Z

My story follows on from a post I read on the very wonderful BigPinkHeart blog entitled "To The Bully", which hooked my heart strings, and made me feel compelled to write about my own experiences. My hope is that this will help others who have been or who are being bullied.

The Wikipedia definition of bullying is thus:
[1]“A form of abuse. It involves repeated acts over time attempting to create or enforce one person's (or group's) power over another person (or group), thus an "imbalance of power".[2] The "imbalance of power" may be social power and/or physical power. The victim of bullying is sometimes referred to as a target. Bullying types of behavior are often rooted in a would-be bully's inability to empathize with those whom he or she would target”.

My own personal pain of being bully bait began in my early teens. There were four perpetrators. We will call them A, B, C and D.

I met A when I was four, in the playground at primary school. We quickly became best friends. B joined the school a couple of years later, and joined mine and A’s little league. The three of us were best friends. We even did a “spit pact” down the beach one day after school. We were a solid unit.
Some years later, we started secondary school. We were happy as larks to learn that we had all failed our 11+ and were going to be attending the same place. I remember my first day very vividly.

My Mum (bless her big pink heart) had taken me to buy my new uniform during the holidays. It consisted of a shocking shirt with starched stiff collars, a regulation navy knit jumper, and a navy skirt. Oh, the skirt. A-line it was, with a big pleat down the middle. HIDEOUS. Truly terrible. And then the shoes. Clumpy Clarks T-Bars. Brown, if I recall. And knee-high white socks. What an utter TARD I must have looked. Well… I know I did.

My face fell as I looked over at uber cool A and B, wearing their shirts with RELAXED collars, their super hip straight skirts (remember the ones with a small split at the back?), their slouchy slip on court shoes and ANKLE socks.

What had I come as???

I don’t recall how long I escaped unscathed at school before the bullying began. I know that I used to roll my socks down, turn my skirt back to front and roll it up a few times at the waist to try and conform to a cool uniform. Looking back this was probably not my finest fashion moment, as it seemed to attract the attention of C and D.

Now C and D were 2 years above me and A and B, but C was B’s older sister. So we kind of already knew C and her friend, D, from hanging out at B’s house during the holidays.

It was not too far into the following school holidays when I got a call from A. I excitedly ran to the phone, only to be told by A that she, B, C and D didn't want to be friends with me anymore.

And so it began. The next few weeks were a waking nightmare for me. Some days, I would receive up to twenty phone-calls in one afternoon. I would pick up the phone, only to listen to lots of loud voices on the line, telling me I was a dog. “Woof!” they would say. Or, on a 'good' day, they would simply hang up.

Sometimes they even came to the house to put gravel through the letterbox. But mainly it was just the phone-calls.

I found other friends, sure. I had to. I told myself it didn’t matter, it was their loss. I’d go back to school the next year and I’d show them I didn’t care. Of course I cared. One time, one of my new friends rang and arranged to meet me at the local leisure centre the next day. My folks were so worried it was a trap that they sent my Nan down to follow me and 'keep watch'. (It wasn’t a trap. That was an actual good day).

I think, by the time I started the 2nd year, I might have persuaded my Mum to amend my uniform to something a little more modern, and I strutted to the bus stop determined to make this MY year with my NEW friends.

My heart sank as I turned the corner, to see A, B, C and D. At my bus stop. They lived in the complete opposite direction. They had come ALL this way to MY bus stop. Oh God. OH GOD.

They did this a few times. My other buddy, who I had hung with during the holidays, soon jumped ship and joined the bullies on the back seat, while I sat by my sad self at the front of the bus, willing them not to biff something at the back of my head.

On my birthday, I heard a chorus of “Happy Birthday” barked down the phone at me. “Woof woof woof woof, woof woof” they chimed. Oh the hilarity.

(New) friends and family would offer all kinds of (confusing) advice during this dark time. “Ignore them”! “Stand up to them”! “Don’t even look at them”! Finally, as a last resort, my parents went to the school - and lo and behold – this was the solution!

They were understandably in a real state by then and desperate for a resolution. The only thing that had held them back from doing so up until this stage, was that they had always heard that involving the school could make matters worse for the child.

The headmaster at the time (God rest his big pink heart) was so kind and understanding, and after everything had been explained to him, he called me in and had a chat to me about it. He asked if it would be okay to get C and D in and we all agreed. When they came in, he spoke to them very quietly and patiently and made them realize what awful consequences there were to their actions. They looked really sorry and chastened. He asked them to apologize to me and they did. He couldn't have handled it any better than he did. Then they were sent back to their classes and he checked that I was okay and I went back to my class. And, just like that, the bullying stopped.

And somehow, my new friends and I became part of a bigger group of friends. Which included my old friends. I was finally free to be ME, and be friends again with A and B.

I am still friends with them to this day. And I still consider them to be amongst my closest friends. A played a pretty big part at my wedding, and B was there too. She now has a family of her own and we still see each other and keep in touch regularly.

I know my Mum still doesn’t understand how I came to be friendly again with the people who had bullied me and made me so miserable. And to be honest, I really can’t remember that much about that part of it. I have definitely given my grey matter a rude awakening in writing down these thoughts, but, I guess I must have known that, deep down, these were good people, and I found it in my heart to forgive them.

We were all so young and SO much of it was to do with starting a new school, wanting to be part of an older crowd and wanting to fit in with them. Yes, it was awful of them, but it was also SO much about peer pressure.

I decided to ask those involved for their versions of the story and for the reasons behind the bullying. They read as follows:

A:
It was nothing about you that made me start the bullying, it was pressure from others. I guess it was just following the older kids and picking on someone else so you don't get picked on yourself. I don't really remember that much about it except the first day when I was told to call you up and tell you we didn't want to be friends with you anymore and them standing over me whilst I did it.

I'm sure I was just trying to impress them and make them like me because they were older. Maybe it was because you were the easy target, a bit of a softy or maybe it was because you owned a guinea pig. I don't remember the bullying part but I'm sure I would have made funny phone calls etc just to make them laugh and think that I was cool.

B:
I think you were an easy target because you were a bit different in the way you looked, dressed, spoke, your interests etc (in a good way and so I guess jealousy played a part there too because deep down maybe I wished I was a bit more like you).

I spent a lot of my early teenage years trying to be the same as everyone else in every way and I'm not saying you were hugely 'different' but you were never afraid to have your own ideas and opinions (on anything from films to fashion to boys).

This must have made you stand out, as mostly everyone else was trying to be the same as each other to fit in. It was never a case of not liking you because of anything you'd done.

There was peer pressure and stupid gang mentality and wanting to be part of an older, cooler crowd. There was an inability to stand up and say that it was wrong (yes I did know it was wrong).

Just for the record, since becoming a mum I've realized how atrocious our behavior was, and my biggest fear is someone treating my own child in the same way that we treated you. I truly hope that never happens.

Sorry. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

And finally, from my amazing...

MUM:
As a parent, it was probably the worst thing to have to go through. You just want to take away all that hurt and protect your child. I felt really useless for not being able to stop it happening.

I still feel that I failed you and should have handled it better but the bullying was so protracted, I had started to think it would never end. It went on right through a school summer holiday and carried on when you were back at school.

I do understand the 'being part of the gang' mentality for A and B. Also, you're scared of becoming a target yourself if you don't join in.

You were always such a happy child with a vivacious personality. You would light up the room when you came in. It was awful to see that change in you when you were being bullied. Your life revolved around getting through the day and then having to dread the following day.

I remember once you came home in tears and said that you were abused by every single girl on the bus. Not one would stand up for you. You felt that you could cope with ‘some’ bullies but you felt completely demoralized by the fact that not one person was brave enough to take your side.

You felt ill every day and were hardly eating and I was seriously worried about your mental and physical health. It was a terrible, terrible time. I was delighted that you got that vivacity back again when it was over!

And a final word from me. The author. The victim. The survivor:

Dragging up these morbid memories from the past was way harder than I thought it would be.

It has brought tears to my eyes on more than one occasion when putting this all down on paper, but I like to think of this as a positive thing. This account is honest and from the heart and collaborating it has actually helped me to understand the reasons behind it all happening in the first place.

I know that obviously not everyone who is bullied would get the opportunity to be able to ask their abusers about it some 20 years later, so perhaps I am lucky in that respect too...

I think that pupils generally had more respect for authority back when I was at school and were basically decent. I honestly can’t say for sure that my situation would work out quite as well in this day and age, but I would sure like to think that it could.

So, if this is happening to you - or to someone you know - I urge you to TELL SOMEONE and please do not keep it to yourself. After all, the person being bullied has nothing to be ashamed of. Maybe speaking out to fellow pupils, family, teachers - in fact - as many people as possible, would help.

Perhaps the bullies would be ostracized by their 'good' peers until they changed their ways.

I just feel that it should be the norm to be kind to each other, and those who don't behave decently should be made to realize that THEY are WRONG!

I have heard that some UK schools have 'bullying policies' where the bullies are 'tried' by their classmates who decide how to deal with them... This is certainly something that should be encouraged.

I truly hope that this helps somebody else out there that might be going through a tough time, and I am grateful that BPH trusted me enough to ask me to contribute.

I guess what I really want to say – to anyone reading this – is that you must always be yourself.

If you are being bullied for being 'different', the chances are those bullying you want to be more like you.

We’ve all read that article in that glossy magazine, and seen that beautiful face on the page, alongside the interview that tells you that beautiful face never “fitted in” at school.

You are stronger than you think. You WILL get through this. Surround yourself with positive people and tell yourself you are a better person for simply being yourself.

Follow your big pink heart (we’ve all got one) and always treat others with the love and respect you would wish for them to extend to you.

You can find out more about the good work that BigPinkHeart does here

xxx

ROASTED SPAGHETTI BOLOGNETTI

2010-11-30T20:14:00.003Z

This TASTY carb fest comes courtesy of Jamie Oliver from his Happy Days cookbook...

You will find his "Kinda Spaghetti Bolognaise" recipe on page 124 - I know this off by heart and could cook it with my eyes shut...

(Serves 4)

You will need:
10 slices of pancetta or smoked streaky bacon rashers, sliced
1 handful dried or fresh rosemary (if fresh, leaves picked and roughly chopped)
olive oil
1 large onion, finely chopped
1 cloves of garlic, finely chopped
1 pound minced beef
1 wineglass of red wine
1 level teaspoon dried oregano
1 400g tin of tomatoes
1 small jar sun-dried tomato paste
sea salt and freshly ground black pepper
1 pound dried spaghetti
2 handfuls of grated Parmesan or strong Cheddar cheese

Make it!

Preheat the oven to 180c. In a large hot pan that can go in the oven, fry the pancetta and rosemary in a little olive oil until lightly golden.

Then add the onion and garlic and fry for a further 3 minutes, until softened, before adding the minced beef. Stir and continue frying for 2 to 3 minutes before adding the wine.

Reduce slightly, then add the oregano, all the tomatoes, and the tomato puree. Season well to taste, bring to the boil, cover with greaseproof paper or a lid, and place in the preheated oven for an hour and a half.

Towards the end of the cooking time, put your spaghetti into a large pot of fast-boiling salted water until al dente (check the packet for cooking time) and bang a garlic baguette in the oven at the same time if you fancy it. When the pasta is cooked, drain it in a colander.

Serve with some grated Parmesan or strong Cheddar and a green salad is also nice with this if you pleezies x

SLOW COOK CHOOK

2010-11-29T19:38:00.002Z

Here we have another neat recipe discovered in Twitterwood; this time from the glorious Glaswegian Jacqui - all she said to do was this:

First Tweet:
I browned the whole chicken,shoved lots of garlic and a lemon its bum,on top of spuds, carrots,onion and wine.. (140 characters)
Next tweet:
only a little glass of white, loads of pepper,on low for 8hours. Falling off the bone. Result!!

Then she swaggered off on a country jolly for the weekend, and left me to my own devices, so I adjusted it slightly and did THIS...

You will need:
1 whole chicken
2 onions, peeled and halved
2 large potatoes, halved
1 lemon
4 cloves garlic
2 cups white wine
2 bay leaves
paprika
salt & pepper

Make it!
Wash the chicken and pat dry with kitchen towel. Place the 4 pieces of potato and 2 halves of onion into the bottom of the slow cooker.

Stuff the chicken with the remaining 2 halves of onion, the 2 halves of lemon and the 4 whole garlic cloves.

Place the chicken gently onto the potatoes and onions in the slow cooker.

Season with salt and lots of freshly ground black pepper and sprinkle about 2 tsp paprika over the chicken.

Pour the wine into the slow cooker, throw in the bay leaves, then place lid on and cook on HIGH for about 5-6 hours.

If you are making roast potatoes, after about 5 hours would be a good time to prep these:

Peel and chop then par boil for approx 5 minutes.
Drain water, place the lid on the pan and give them a good shake to "fluff them up".
Heat about 1 tbsp of goose fat in a large baking tray, then season well before tossing the potatoes in the fat and then roast in the oven for about 40 mins on 220c.

Next, carefully remove the chicken from the slow cooker, and place in the middle of the baking tray amongst the potatoes for the last 10 mins to brown and crisp the skin.

The meat, as promised, did "just fall off the bone".

Use the juices from the slow cooker to make a GORGEOUS gravy, and serve with roasted spuddies and veggies...

... and (as always) a full glass of NZ Sauvignon Blanc.

For something SO simple, the flavours were just PHENOM - it totes just melted in the mouth.

As there were only 2 of us having a Sunday roast, there was LOADS left, but with the leftover meat...

My handsome hubby made me THIS prize-winning pitta for lunchies today...

...and as we boiled down the bones to make a stock...

... I'll be making us a super soup for supper one of these cold nights ahead.

So best of all, we'll be getting at least 3 meals out of this 1 wonderful and very versatile Sunday lunch loveliness.

Your turn xxx

ROAST LAMB WITH ROSEMARY, GARLIC & LEMON

2010-11-21T18:45:00.000Z

Sundays at Pearson Towers in the winter months are all about a lazy day and a deelish roast dinner...

This is one of our firm faves. The cooking times shown here give a moist and tender medium cooked lamb meat, which melts in the mouth.

You will need:

Half a leg lamb - about 1kg
3 cloves garlic, cut into slivers
Leaves from 2 or 3 small fresh rosemary sprigs
Half a lemon
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper to taste

Make it!

Preheat oven to 220C.

Make shallow slits all over the lamb and insert the garlic slivers and rosemary leaves into the slits.

Scatter the zest of half a lemon over the lamb, then squeeze the juice over the top with a good glug of olive oil and season with salt and pepper.

Roast for 10-15 minutes then turn the temperature down to 160C and roast for a further 15 minutes per 500g.

Remove the lamb from the oven and let sit for 10 to 15 minutes. Slice and serve on a warmed platter.

Serve with mint sauce, roast potatoes, buttered veggies and gravy made from the lamb juices...

...then pour yourself a nice Big Joe of red wine and tuck in...

IheartSundays x

SPICY SAUSAGE ROLLS

2010-11-18T19:11:00.040Z

Hubby bought home some sausage meat from one of his clients and I couldn't WAIT to bake us up a batch of spicy sausage rolls...

We'd never made them before, so just kinda made it up as we went along. The Tewksbury mustard (like horseradish) was a little bit in your face, so I'd probably use wholegrain or English next time, but if you fancy a fiery one, go for it!

You will need:
2 Jus-Rol Puff pastry ready rolled sheets, thawed

450g good quality sausage meat

2-3 tbsp Tewksbury mustard (optional)

Paxo Sage & Onion stuffing mix (optional)

Ketchup (optional)

Beaten Egg to glaze

Make it!
Preheat oven to 220ºC, (200ºC for fan assisted), 425ºF, Gas Mark 7.

Unroll both pastry sheets and cut in half across their width to give 4 oblong pieces of pastry.

Spread the centre of each pastry piece with the mustard, leaving a border on each long side.

Divide the sausage meat into four and place one quarter slightly off centre down the length of one of the pastry oblongs, over the mustard and in a ‘roll’ form.

Brush one border lightly with beaten egg and fold over the pastry to cover the sausagemeat and form a side seal along the edge of the roll.

With a sharp knife knock up the edges, cut the roll into three equal sections and brush with beaten egg.

Make 2-3 slashes in the top,. repeat with all remaining ingredients and place the sausage rolls on a baking sheet.

Bake for approx. 15 minutes or until pastry is risen and golden brown and serve hot with a big mug of builders tea...

... or these are also equally yummy scoffed cold the next day... if they last that long... x

PUMPKIN CHUTNEY

2010-11-06T20:13:00.003Z

My buzzin cousin bought me 4 pumpkins for my birfdee this year...

So we decided to make some yummy spicy chutney. Make it NOW and it will be ready in time for Crimbo to add a spot of spice to your festive foodies...

You will need:

1 lb / 4 small pumpkins, chopped into 2cm cubes

1 lb Bramley cooking apple, chopped into 2cm cubes
1 red onion, finely chopped
1/4 lb sultanas (optional)
4 tbsp cider vinegar

1 tsp balsamic vinegar

1 lb fine brown sugar

2 tsb grated fresh ginger

2 tbsp salt

1 tsp mixed spice

1 tbsp mustard seeds

1 tbsp Madeira Wine

1 small red chilli, finely chopped

Make it!

Add a glug of olive oil to a large saucepan and cook the onion until softened, then add 1 tbsp sugar.

Once caramelised, add the pumpkin and apple together with the vinegars, sultanas, chilli, ginger, Madeira wine and spices and cook until softened and slightly reduced, then add the sugar and salt.

Bring to the boil and then simmer for up to 1 hour until the pumpkin is tender.

When ready, sterilise 4 glass jam jars by washing them in hot soapy water, drying thoroughly and placing them on a baking tray in a cool oven for 10 minutes.

Spoon the hot chutney into the warm jars, seal and keep in a dry place.

The chutney will be ready to eat from about 2 weeks after making, and will keep for approximately 6 months.

Refridgerate once opened.

ENJOY YOUR CHEERY CHUTNEY! X

SLOW COOKED PORK & CRACKLING IN CIDER

2010-10-24T21:35:00.021+01:00

I got the deets for THIS little beeyoot off my Twitter Twin, Newies. She's kind of a big deal.

You will need:

1 bottle dry cider (I used Bulmers)

1 pork and crackling roasting joint

oilve oil

salt

Make it!

Pour a bottle of cider into a roasting pan, and place the pork on a rack over it.

Cover with foil, then cook on about 160 for a couple of hours.

Remove the foil, salt & oil skin and cook for about another 40 mins at 200.

When it is ready (insert knife into meat to check it is cooked), slice the crackerling off the pork and chuck it on top of the roasties for 10 mins to get extra crispy whilst the meat is having a little rest...

Use the cidery juices in tray to make gravy.

DEVOUR IT.

Dee-lishful!

LOVE NEVER ENDS...

2010-10-11T20:49:00.016+01:00

It was Saturday 9th October and I had a decision to make...

Fade2Grey were BACK and performing at the Doghouse that evening, for the first time since they played the last local gig at the Tav earlier in the summer.

I spent the best part of the day soul searching as to whether I should stay home and watch the excellent X Factor or make like Yoko, stand by my man and hot-foot it up to the gig and be Kriss's number one groupie at the front of the floor, "x marks the spot" styley.

My inner groupie got it's own way natch...

And I am SO freakin glad it DID. I rocked up and mingled with the masses - and I MEAN masses - it was totes PACKED in that little maison du chien..

I tapped up a large white wine and swaggered down to the front of the stage and watched the 80s icon take to their keyboards. We were all very ready for some LOVE ACTION...

The audience went wild with wonderment - speshlee I might add - for ANDI, who judging by the heckles is a HEART THROB these days...

The atmosphere was FUN as the fanciful four stormed through the setlist, featuring faves such as LGN's Cars...

... Spandau's To Cut A Long Story Short, Tears For Fears' Mad World, Human League's Open Your Heart, and Depeche Mode's Just Can't Get Enough and STILL my paramount, Personal Jesus...

Even though I had rooted my boots to prime position in front of my beau, I still found myself getting hustled out of the way by women old enough to be my mother, for a bop before the boys.

Hot and sweaty, and lets face it, FLYING on nostalgia and New Zealand Sauvignon Blanc, the night ended with encores I Feel Love and Together In Electric Dreams.

We felt the love together in electric dreams you know...

Next up, is The 80s Hit Machine, which takes place at Beau Sejour on Friday 26th November and features non-stop live hits from this DELICIOUS decade.

Special guest stars for this event are China Crisis, continuing with Fade2Grey and their mammoth mix of 80s electronic pop, then topping the bill are visiting UK tribute band A Kick Up the 80s. A fast moving show is promised, with lots of costume changes and dance routines on display.

Tickets cost £25.00 and are available from the Beau Sejour box office 747200, or at the Guernsey Information Centre, Guernsey Museum and the Princess Royal Centre for Performing Arts.

SEE YOU THERE X

CHEATS CHICKEN PIE

2010-10-01T20:27:00.052+01:00

We REALLY fancied a PIE for supper tonite...

But all I had to work with were a few spuds, chicken breast fillets and some frozen puff pastry and tinned veggies. So I made this...

You will need:

2 chicken breasts, cut into small pieces

1 tin chopped veg, carrots, swede etc

1 tin sliced mushrooms

1 onion, finely chopped

200 ml chicken stock,

2 tbsp plain flour
1 tsp dried herbs

1 sheet (defrosted) frozen puff pastry

Make it!

Heat the oven to 220C/fan 200C/gas 7.

Heat the oil and fry the chicken pieces until browned and cooked through. Tip them into a saucepan.

Next, add the onions to the pan and fry until translucent.

Tip the onions, along with everything else apart from the pastry in the saucepan, and cook for a few minutes.

Season well, then divide the pie filling into small ovenproof pie dishes.

Roll out the puff pastry, cover the pie and trim off any excess, then cook for 20 minutes or until brown.

Serve with buttery mash and green beans.

WHAT THE FCUK SHOULD I MAKE FOR DINNER?

2010-09-28T19:02:00.004+01:00

Apologies for the profanity folks, but I REALLY love this website and HAD to share...

I found out about it from THIS naughty chops on Twitter last nite...

...and I gotta say, I'm a bit addicted to it now. Check it out - it will make you smile if nothing else... GWAN!

Oh! And the best bit about it, is that if you DO like any of the options it chucks at ya, just by clicking on the words, it will take you to a fab foodie website, where there are actual REAL recipes - and GOOD ones too.

I FUCKING LOVE IT I DO.

As you were x

PERFECT ROAST BEEF & POTATOES

2010-09-26T19:47:00.002+01:00

A simple yet scrummy "all chucked together in one dish" Sunday Roast...

You will need:
1kg beef roasting joint
1-2 tbsp English mustard
salt & pepper
garlic pepper
1 red onion, peeled and cut into thick rings
1kg roasting potatoes, halved
100ml beef stock
olive oil

Heat the oven to 180c / 350f / gas 4.

Rub the beef all over with the mustard, then season with salt & pepper and garlic pepper.

Lay the slices of onion in a line in the middle of the roasting tin, then lay the beef on top.

Add a good slug of olive oil to the tin, then chuck in the potatoes, season, then toss, so that they are well coated.

Add the stock to the tin.

Cover tightly with foil, then cook for about 20 minutes.

Remove the foil, turn the potatoes over, then cook for a further 30 minutes, depending on how well done you like your meat (these timings give a good medium rare texture).

Take out the beef and transfer to carving plate, then turn up the oven temp to about 200c / 400f / gas 6 and put the potatoes back in while the meat is resting - for about 10 minutes.

Make the gravy with the onions and juices from the tin and beef stock, with a good slug of red wine.

Serve with yorkshire puds, buttered veggies and gravy...

...and if you can find it, add on a nice dollop of Tewkesbury mustard...

...it's like a mixture of Dijon mustard and smooth horseradish, but not too hot, and it RAWKS. Fact.

Then put your paws up and RELAX while someone else pours you another glass of wine, loads the dishwasher and tidies up.

Well... it is supposed to be a perfect Sunday... yes? Yes? Hmmmm...

COCONUT & RASPBERRY MUFFINS

2010-09-26T19:01:00.000+01:00

So it is now officially autumn...

And that means muffins, right?

(makes about 9 big ones)

You will need:

For the topping:

50g sifted icing sugar

40g self-raising flour

40g softened unsalted butter

For the muffins:

200g self-raising flour

1 tsp baking powder

100g soft light brown sugar

200ml coconut milk

40g desicated coconut

1 beaten egg

100g softened butter

100g fresh raspberries

muffin cases

Add all the muffin ingredients to a bowl and stir together, allowing the raspberries to break up slightly.

Once well mixed, divide the batter between the muffin cases and sprinkle over the topping.

Bake for 35-40 mins or until the muffins are risen and golden.

Best devoured WARM with a mugga tea.

Yup

3 BEAN, TOMATO & SPINACH STEW

2010-09-24T21:01:00.001+01:00

We have reached "Winter Warmers" season people...

OK, so we might not have the heating turned on JUST yet, and we still haven't reached for the blankie to snuggle under on the sofa... but with the nights drawing in earlier and a definite chill in the air, this one pot wonder is a WINNER for dinner these days.

It takes about an hour, serves 4 and is PROPER easy.

You will need:
1 large onion, finely chopped
1 clove garlic, crushed
olive oil
1 tbsp ground cumin
1 x 400g tin chopped toms
1 x 400g tin bean salad / kidney beans / cannellini beans / chick peas
1 packet green beans, chopped
100g spinach, washed and roughly chopped

Make it!
Cook the onion and garlic in a little olive oil until softened.

Add the cumin and cook for a minute.

Tip in the tomatoes, plus a cup of water and simmer for 10 minutes., until thickened.

Add all the beans and cook for 5 minutes.

Add the spinach and cook for another 5 minutes, then simmer for about an hour.

Serve with crusty bread or toasted pittas. Like what we did.

BEAN-TASTIC

THE BEST EVER SLOW ROASTED CHICKEN

2010-09-20T20:05:00.011+01:00

I found this RIDICULOUSLY rapturous recipe in Olive magazine and made it for us all for Sunday lunch...

You might remember that I pretty much made EVERYTHING between the front and back covers of last year's October issue of Olive, and this little beauty made the front cover of the September issue this year...

It took a while, but BELIEVE me when I tell you it was worth the wait...

You will need:
1 chicken, about 1.5kg
1 onion, peeled and cut into fat slices
1 lemon, quartered
1 sprig each thyme, rosemary and parsley
2 bay leaves
2 garlic cloves, lightly smashed
butter
glass white wine (about 175ml)
olive oil
1kg potatoes, halved lengthways
100ml chicken stock

Make it!
Heat the oven to 160C/fan 140C/gas 3.

Trim any excess fat and skin off the chicken.

Lay two slices of onion in a roasting tin, stuff the rest into the chicken along with the lemon, herbs and garlic.

Loosen the skin on the breast of the chicken with you had and push a knob of butter under the skin.

Put the chicken on top of the onion rings in the tin and pour the wine into the cavity.

Season the skin. Add a good slug of olive oil to the tin and tip in the potatoes, season and turn them to make sure they are well coated, add the stock to the tin.

Cover with foil and cook the chicken for 1 hour 30 minutes.

Turn the oven up to 200C/fan 180C/gas 6.

Remove the foil, turn the potatoes over and cook for a further 30-40 minutes or until the skin is crisp and the potatoes browned.

TOTES CHOICE CHICKEN

GUERNSEY GASTRO DON'T CHEW KNOW THOUGH...

2010-09-16T18:48:00.005+01:00

Delicious Magazine are gracing our shores next week and wanted top tips on places locals love to go...

Here are some faves, including mine and YOURS, Paws:

La Piazza, Trinity Square, St Peter Port
They do a fab 4 course lunch menu for £10, and if the weather is dry, they have a cute courtyard you can dine in (heaters are provided). I love that they bring you a little dish of Quality Street sweeties with your teas and coffees at the end of the meal too. Oh. And the Manager is a HOOT. Tell him I sent you.

The Havelet Grill, Hotel de Havelet, St Peter Port
The Grill Room offers a slightly old school menu, which I adore (the last time I went, I had prawn cocktail to start, followed by Steak Diane). The waiting staff are very friendly, the view overlooking Castle Cornet is TOTES AWES, and if you're not facing the window, you can watch the chefs at work in the kitchen from your table.

La Fregate, Les Cotils, St Peter Port
A very fine dining experience. Enjoy a G&T (they let you choose what gin you want) and a selection of wasabi nuts in the bar, before being served a beautifully presented and delicious lunch or dinner. Popular for business folk, but equally great for girlie get-togethers, Xmas meals or a romantic dinner for two (and if you ARE there for the latter, the Chateaubriand for two is a MUST).

Roberto's, Trinity Square, St Peter Port
The food is excellent, they serve the best courgettes frites known to man, they have a fantastic value for money early menu (3 courses for £10.00) and they're SO nice, they'll even let you arrive later than 7.00pm and still have the early £10.00 menu.

Pier 17, Crown Pier, St Peter Port
They cater for lactose intolerance, they serve good home-cooked tasty food, sumptuous seafood, and as if all that wasn't enough, it is also very reasonably priced.

Las Tapitas, Petit Bot Tearooms, St Martins
I had a birthday party there a few years ago and hardly any of my friends I invited even knew it existed. They do now though. They serve up generous jugs of Sangria, make a MEAN Paella, and while they are looking after you, you can also feast your eyes on the views from up top. Looking out over the bay, you can fool yourself into thinking you could be almost anywhere in the world. The lively Spanish background music adds to the holiday feel too.

Le Petit Bistro / Le Petit Café, Le Pollet, St Peter Port
Authentic, intimate and fully staffed by friendly French beautiful people. It is chilled and relaxed, the café serves AMAZING tapas and you really feel like you're in Paris. The boys are also very fond of Delphine. Even I have a bit of a girl crush on her...

Bella Luce, La Fosse, St Martins
Last but by no means least, this newly refurbished farmhouse in the quiet country lanes of St Martins is just delightful. Whether you are rocking up for a relaxed bar-meal, having a family Sunday lunch, or just going for a quiet drink, the stylish decor and peaceful ambience makes you feel most at home in beautiful surroundings. The service can be a bit slow, so we tend to go for lunch and make a bit of an afternoon of it, but I think that just adds to the charm. Oh. And the food is bloody good. LOVE IT THERE!

Writing this, I couldn't help but think how LUCKY we are, to live on such a BEAUTIFUL island, and to have all these excellent eateries at our fingertips.

*SMUG FACE*

ROASTED BUTTERNUT SQUASH SOUP

2010-09-07T21:56:00.022+01:00

It was Mrs Foo's birthday at the weekend so I had la famille over for Sunday lunchies. For main, I did the almighty slow roasted lamb, and cooked up a (candle-ised) caramelised apple cake for afters...

And for a small but satisfying starter, I made this souper soup.

You will need:
1.8kg/4lb / packets of cubed butternut squash
3 tbsp olive oil
6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
2 sprigs of thyme
Salt and freshly ground black pepper
2 onions, finely chopped
2 litres/3½ pints hot vegetable stock

Make it!

Preheat the oven to 240C/475F/Gas 9.

Cover the butternut squash with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.

After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.

Meanwhile, heat the remaining olive oil in a large pan. Add the onions and remaining garlic and cook gently for 10-15 minutes until soft but not brown.

Pour in the stock, add the potatoes and bring to the boil then simmer for 20 minutes or until the potatoes are tender.

Allow the squash to cool for 5 minutes when cooked then add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.

Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.

Blitz with a hand held food whizzer thingy and check seasoning. Done.

Gently reheat before serving, then ladle the soup into bowls and serve immediately with a seedy loaf or crusty bread.

SPICY CARROT SOUP

2010-09-02T17:50:00.023+01:00

(Serves 4)

You will need:

500g carrots, peeled and chopped, or sliced into rings

1 potato, peeled and chopped

1 red onion, sliced

1 clove garlic, crushed

1 tsp ground cumin

1 small red chili, deseeded and finely chopped

1/2 litre chicken / vegetable stock

1 can coconut milk

salt & freshly ground black pepper

Make it!

Heat the oil in a large saucepan. Add the onion, garlic, cumin and chilli and cook, stirring frequently, until the onions are soft.

Add the carrots, potato, coconut milk and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the carrots are very tender.

Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor.

Season to taste.

Reheat the soup as necessary, then serve in warm bowls with crusty garlic bread.

PHENOM. NOM. NOM. (etc)

COURGETTE & BACON SOUP

2010-08-28T09:25:00.000+01:00

(Serves 4)

You will need:

1 tbsp olive oil
1 packet smoked streaky bacon, chopped
1 onion, sliced
4 medium courgettes, chopped
1 potato, peeled and chopped
1 litre chicken stock
salt & freshly ground black pepper

Make it!

Heat the oil in a large saucepan. Add the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.

Add the courgettes, potato and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.

Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor.

Season to taste.

Reheat the soup as necessary, then divide amongst serving bowls.

NOMMERS

BROCCOLI, CHORIZO & POACHED EGGS

2010-08-18T20:42:00.000+01:00

Serves 2

You will need:

½ pack chorizo, cut into strips
olive oil
200g pack Tenderstem broccoli , sliced
2 eggs
1 tbsp red wine vinegar
rocket and spinach salad, to serve
2 tbsp pine nuts , toasted

Make it!

Cook the chorizo in 1 tsp olive oil until crisp.
Blanch the Tenderstem until just tender, about 2-3 minutes.
Poach the eggs until the whites are set but the yolks are still runny.
Whisk 2 tbsp olive oil with the vinegar and season.
Toss the salad, broccoli and chorizo with the dressing.
Arrange on plates and scatter over the pine nuts.

SLOW ROASTED SHOULDER OF LAMB

2010-08-15T21:26:00.021+01:00

Because Sundays are really only about one thing... aren't they?

You will need:
large bunch of fresh rosemary
shoulder of lamb, boned and rolled
olive oil
sea salt and freshly ground black pepper
1 bulb of garlic, unpeeled, broken into cloves
For the sauce:
1 tablespoon flour
150ml good-quality hot chicken or vegetable stock
1 tbps red wine vinegar

Make it!

Preheat your oven to full whack. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.

Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours. It’s done if you can pull the meat apart easily with two forks.

Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil and leave it to rest. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk.

Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Turn the heat down and simmer for a few minutes. Add the red wine vinegar at the last minute then pour into a jug.

OH YEAH.

I NEVER SAID YOU HAD CRAB EYES JOHN JAMES

2010-08-15T10:36:00.002+01:00

Chris made us crab linguine last nite...

Then he joined Twitter. Then we got drunkies. Head hurties today.

But back to the linguine. It really was rather DEVINE. The below serves 2...

You will need:

2 cloves garlic
1 tbsp sea salt
1 tsp chilli flakes
50g freshly picked white crab meat
50g brown crab meat
125ml extra virgin olive oil
1 lemon, juice and zest
100g linguine
1 handful fresh flat leaf parsley, chopped

Make it!

Put a large pan of water on to boil for the pasta.

In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chilli flakes and crush again until you have a gloriously red-tinged mixture.

Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Add the lemon zest to the mortar and then add the juice. Using a fork, beat well to mix.

Cook your pasta, drain it and tip into a warmed serving bowl.

Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and toss again.

Serve with grated parmesan and freshly ground black pepper.

We had ours with an avocado salad on the side.

NICELY X

EASY PEEZY POACHED EGGS

2010-07-29T13:38:00.003+01:00

White wine vinegar ??? WHAT white wine vinegar...

After YEARS of tediously tending to my precious poached eggs, by boiling the water in a big pot, then adding the white wine vinegar, then stirring the water and THEN waiting for the perfect moment to drop the eggs in, I am now a CLING FILM CONVERT.

Ah Twitter. Just where WOULD I be without you?

Today, my new TFF (Twitter Friend Forever) Gemmies started a revolution in Twitterwood.

Just watch THIS and all will be revealed. Then...

You will need:
Eggs
Butter / spread
Bread to toast
Ramekin
Cling film
Ketchup (optional)

Make it!
Grab a length of cling film and lay it out over the top of the ramekin. Rub some butter inside (to prevent the egg from sticking). Crack the egg into the ramekin, gather up the ends of cling film, squeeze out any excess air, then tie the ends into a knot. Plop into pan of boilng water and wait 3 minutes. DONE.

Eat it! QUICK! Before it gets cold!

I HEART TWITTERWOOD

2010-07-28T17:34:00.009+01:00

So, the other day, I was harping on about the brill book I had read, "I Heart New York"...

Then, in other news, I joined Twitter. I know, I KNOW !!!

Of course it was all completely confusing and alien to me, being as I am a faithful Facebook-er and all. But I bore with. And whaddaya know, I actually quite like it.

Although quite how my (very few so far) fellow tweepies manage to find the time to report their ramblings so regularly is a wonder to me. But it's EXCITING! I love to read ramble I do.

But I digress. I just so happened to look up Lindsey Kelk yesterday, and was most overjoyed to see that she is a tweeter too...

So (in a totes NON stalker-ish way), I sent her a message just to let her know how much I hearted her book, and bless HER heart, she replied to me! And this morning I saw that she had RT'd (re-tweeted) the link to Foozbook too. In a super sad way, she really made my day today.

So I am going to persevere with this tweeting malarkey now, and try to get the jist of the jargon if it kills me.

But anyhoo - BUY HER BOOKS! Serial, she is my new private crush at the mo.

NEE! X

FEET, TWEETS AND COMFORT EATS

2010-07-28T11:35:00.013+01:00

So I am kinda out of action at the mo...

I have been living with these horrid, hateful VILE verrucas on my left foot for a FRIGHTFULLY long time now, and after visiting numerous doctors and skin specialists, I finally found a quack who said he would cut them out for me (under local anesthetic) and get rid once and for all. "A minor op", he said. "Winner", I said. Fair dos.

So I finished work early last Friday and nervously made my way to the surgery to undergo the "minor op". Under SOOOOO much duress, distress and discomfort!!! Let's start with the anesthetic needle being forced into the underneath of my foot four or five times. The first jab got an actual knee jerk reaction and I sent said Doc and his needle flying.

Once that was over, the cutting out process wasn't too bad, as I obviously couldn't feel it. Although I could still HEAR Doc and the nice nurse talking about it, and about how badly my butchered foot appeared to be bleeding... Erm, can you open a window in here pleeeeeez??

Next up came cauterisation. I won't describe in detail, except to say that the smell of burning flesh will live with me for longer than I care to remember. Thank God I had had the foresight to ask for the window to be opened. "Almost done", Doc says cheerfully, " We just need to apply the silver nitrate now, then it will all be over".

OVER!!! Pheeeewwwwwwwwwww, wipes cold sweat from clammy brow...

And there it was. DONE. The nurse dressed it up for me and I was free to leave. I hobbled home, cracked open a bottle of sauvignon blanc and a jar of olives and plonked myself on the sofa with my poorly paw propped up on a cushion. Happy days, right?

Except that approximately 30 minutes later, the anesthetic began to wear off and suddenly I was in a whole new world of pain. Imagine having a full kettle of boiling water poured onto your foot, before walking across hot coals to leap foot first into a fire. On the surface of the sun. And multiply that by a million or so. Oh yes. Proper OUCHIES!

I quickly boshed a couple of ibuprofen and hoped for the best, but fast forward twenny minutes, and my foot had actually started twitching involuntarily in agony. Luckily I remembered that we had some co-codamols in the cupboard, which were prescribed earlier in the year for upset tummies. Down the hatch then.

FINALLY, not more than fifteen minutes later, the pain was starting to ease. What had I DONE ?!?!?! So suffice to say, I have pretty much been off my face on co-codamols ever since. If I don't take them without fail every 4 hours, the throbbing becomes unbearable.

I had an appointment to go back and see another nurse on Monday morning to get my dressing changed, and she was so grossed out by my badly bloodied foot that she called the (different lovely lady) doctor in to take a butchers (pardon the pun).

Luckily for me that she did, as she immediately wrote me out a sick note and prescriptions for antibiotics (to reduce the risk of any infection) and more co-codamols (YAY!). Then she told me very sternly to rest up as much as poss and to keep it elevated for at least 4 days.

So here I am. Me, myself and my iphone, which by the way, I would be utterly LOST without at this terribly trying time. I have even joined Twitter (God help me). But more on that later...

I have also been having a mad, bad FAD for old skool feelgood foods. I think it's cos I'm feeling a bit sorry for meself, but check out my Monday food diary for example:

Brekkie: None.
Lunch: Heinz Tomato soup with a slice of white bread.

Tea: A crisp sandwich. Ready Salted Walkers and Heinz Ketchup on white bread.

Late night snack: Banana Angel Delight. My amazing mother brought me some round with the shopping on Satdee to cheer me up. Big ups to Mrs Foo!

My sweetheart hubby dutifully acted upon my demand for Angel Delight on Monday nite, and then he helped me to eat half a bowl of it, despite him not actually liking bananas. "It doesn't taste of real banana" he explained earnestly .

It saddens me to say that my dietary needs have normalised since then, and I am now back on track with the lemon, water and bicarb brekkie and soya smoothies... but WHAT IS IT about white bread and whipped dessert powdered products that hit the spot when we're feeling under the weather?

Whatever it is, I am GREATLY grateful for these badass additives right now.

Next up... Twitterville...

SNATCH A PIECE OF THIS

2010-07-25T13:56:00.041+01:00

Guernsey will be VERY proud and privileged as we play host to THE SNATCH when they fly over and land on our shores this weekend...

The Snatch are self-described as a stripped raw garage punk band with DIY ethics and pop sensibilities.

The Snatch formed back in Feb 07. Consisting of Linzi (vocals), Kat (drums) and Billy (guitar), these 3 randoms who hooked up by pure chance in London were soon playing a couple of gigs a month. They have since been rehearsing hard and working the underground scene of London, scoring slots at The Luminaire, The Rhythm Factory, The Monto Water Rats, and Camden's famous Barfly.

And THEN, due to unforeseen circumstances, the Guernsey gig they were originally booked for this weekend got cancelled.

But step up Lucky Linzi, who managed to bag the band a slot at this year's Rocquaine Regatta.

YAY! They even got a little write up in Satdee's Guernsey Press...

This year is set to be pretty spesh, as it is the centenary regatta... So the date for your diary is SATURDAY 31ST JULY, and from 12pm onwards there are gonna be loads of events lined up, for EVERYONE to get involved in. Including: rowing races, sand events, pavement artists, volleyball, football, greasy pole, petanque, tug of war, beach bikes, sand castles, sand sculpture and rollerball, treasure hunt, king of the castle, the infamous raft race, to name but a few...

Later on, there will be a big old barbie que, and the confirmed acts from 5pm on the Vale Earth Fair stage are as follows:

Capo Rushes

Space Pirates Of Rocquaine

Tantale

Seagulls

The Snatch

So the place y'all need to head on over to is the field situated opposite

Fort Grey (Cup & Saucer) pictured below

Of course, the best bit of all is that the whole shaboodle is FREEEEEEEE !!! Now all we need is for the sun to shine all day...
Meanwhile, allow me to introduce:

Lizard King, Basher & Billy

Next up: Adrienne Smart snatches an interview with the band...

GIRLS NITES

2010-07-24T11:22:00.034+01:00

I have been living and loving my GIRLS NITES for as long as I can remember now. It all started waaaaaaayyyyy back when...

...when my mate Nicky used to very kindly have me over for tea on Thursday nites so we could watch FRIENDS together. I still lived at home back then and we didn't have the marvel that is SKY TV.

It wasn't long before our little work colleague Linzi cheekily invited herself over for tea too, "to talk to me about travelling", but I'm so glad she did, cos it was the start of a very beautiful friendship.

I don't know how it got worked out, but eventually it became an unwritten rule that between the 3 of us, we would take it in turns to cook. Obviously this made things fair - and it saved Nicky from having to slave over a hot stove for me and Linz as we laid about all over her front room every week.

Sadly, Nicky and Linzi both left Guernsey - Linzi to become a stinky student, and Nicky to up roots and move to the "mainland" to be near her folks.

However, I decided that this custom must continue, and GIRLS NITES became a regular item at our old flat. Every Thursday, a group of us would gather on my sofa and drink wine and catch up on the week's gossip, while I ducked between them prepping the dinner, or reheating whatever it was that whichever lovely lady had made and brought round.

Then at 9pm, we would turn on the TV, drop out of the conversation and tune in to whatever wonderful storyline surrounded Central Perk that week.

Suffice to say, that when we witnessed the end of Friends, our GIRLS NITES certainly did not suffer, and we still continue to have our girly gatherings to this day.

I must admit to have been a little slack of late - since coming back from our totes awes time en France, I could hardly belieeeeeeeve we were already in July, so sent out a bunch of invites PRESTO to get things back on track.

Last week I had 4 of my feistiest female friends over for dinner (they stayed till gone midnight!) and it was the first in a long line of Thursday nites that I will be hosting for the next couple of months. Hard work, but worth it, and my reasons for this are threefold.

Firstly, it feels like the start of the weekend. Because even though you go to bed a bit tipsy and wake up the next morning a bit bleary, it doesn't matter! Cos it's Friday! And that is always gonna be the best "money can't buy" feeling ever.

Secondly, I get to be at my praise seeking best as I serve up supreme treats and ask if "everything is okay?". This question very rarely receives a negative response. And I LOVE that.

And lastly, but by no means leastly, it just boils down to FRIENDS dunnit? Whether I'm watching them on the sitcom ont telly, or entertaining real life ones around my round table, they really do make the world a better place.

Here's what I cooked up last week...

I HEART A GOOD GIRLIE READ

2010-07-20T19:55:00.037+01:00

I was off on a working holiday the other week...

I say "holiday".  But four days of non-stop Compliance conversation would have almost been the DEATH of me, had it not been for I Heart New York.

I got a copy of this lovely little paperbook free with a copy of GLAMOUR magazine I picked up at the airport, and it might have just saved my life.  Well it sure helped me unwind from a day doing risk assessments and the like.

I Heart New York is an outstanding story, amusingly well written, and just an excellent excuse for some girlie escapism really.  I've now had to order the other 2 books by this remarkable Lindsey Kelk lady.

It has also made me wanna book a trip back to New York. NYC. The Big Apple. So good they named it twice. I got engaged there in 2001 and I'd LOVE to drag my hubby back and re-visit all the old places with him. AND all the NEW places I have learned about whilst reading this nifty novel.   l might have to see what dirty deal Expedia can do for me... Just don't tell my husband... Not just yet... x

FADE2GREY PLAYED AWAY

2010-07-12T19:38:00.033+01:00

Last Friday nite, Fade2Grey played their last gig of the summer...

Not at the Fermain, which is closed for refurb till September time, and not even another "Best 80s Ever" bash at Bozie, but at the Princess Royal Centre for Performing Arts, or the old St Peter Port School, as it is better known to some.

The first thing I gotta say about the place is what an AMAZING venue it is. Half the peeps I spoke to had totes never heard of it before, but we were all in agreement that it was VERY swish indeed. The sound and lighting system were right out of the TOP DRAWER.

There was a very mixed bunch of adoring fans in attendance, and alot of the faces in the crowd I had never seen before...

...but the one thing we all shared in common was our enthusiasm for The Fab Four as they took to the stage...

We were treated to a full 90 minute set of pure Fade magic, with all our faves being played, including Bedsitter, Enjoy The Silence, Are Friends Electric, Mad World, Blue Monday, and we even got to do some dodgy robotics to Kraftwerk's The Model.

Little Gary Newman got up on his box to raucous applause and chants, Eye Kandy was sent to the naughty step for being mean to him, Andi wore another new medal, and Nikk sang Say Hello Wave Goodbye. We felt the love. Nuff said.

All in all, the night was a RESOUNDING success. You can see all the very best bits from the night right HERE.

Right now, tho, the boys are now gonna hang up their hair dye and guyliner and take a well deserved holiday.

They will be resuming rehearsals when the days darken around autumn, and then they can light up our lives once more. Can't wait. X

THIS IS WHAT I'VE BEEN UP TO...

2010-07-07T19:58:00.007+01:00

So, YEAH, have had me a fab 4 weeks off from the rest of the world and am feeling FINE as a reeezult...

Next up, I'll be raving about the next Fade2Grey gig I'm off to on Friday nite, then a Vegas styley casino nite I'm off to with my buds from work on Satdee.... Plus LOADS more jibber jabber, stories and yummy recipes... Till then, PEACE OUT...

PEARSON

BUBBLES & SQUEAKLES...

2010-06-06T20:13:00.022+01:00

We went over to Bruce & Sarah's for dinner last nite...

Put aside the fact that A) we hadn't seen them for aaaaaaaaaages, B) Bruce is the best cook EVER and makes the meanest steak and chips in the WORLD, and C) that B&S are such good FUN, I was also double, triple and quadROOPLE cited to go and see them, as they recently got themselves a pair of guinea piggies!

LOOK HOW FLUFFY!!!

Even hubby held them for a bit - he properly got on board...

It looks like he has a pair of wigs on his lap, with little faces!

I love them MADLY, and the best bit is that we are allowed to go look after them when B&S go off on holidaze...

They are ALL just A.DOOR-ABLE X

THE BEST 80'S PARTY IN THE WORLD.. EVER! PART 2

2010-06-04T17:47:00.015+01:00

It really was pretty spectacular...

Friday 28th May 2010. The sun was shining, it was the beginning of a bank holiday weekend, and the atmosphere, like the music of the era, was ELECTRIC. The doors opened at 7.30pm, and a colourful crowd of glowing neon-clothed, rah-rah skirted, wig wearing, guy-linered, back-combed, big haired and crimped crazies poured into the hall.

First on stage were Fade2Grey. Greeted with deafening cheers, they opened - most aptly - to the Human League's "Sound of the Crowd", which set the precedent for a premium performance, and the audience LOVED it.

Nikk, Andi, LGN and Kriss "Pouting" Pearson stormed it. I think the only complaint of the night was that The Fades were not on for longer than their 40 minute set; however, consistent as always, they delivered a dynamic show, and managed to make the crowd scream for more after each and every song.

They launched into loads of our faves, including "Cars", "Just Can't Get Enough", "Bedsitter", "Personal Jesus", "Fade to Grey", "Electric Dreams" and "You Spin Me Round", before closing their show with a very upbeat version of "Open Your Heart".

Speaking to some party peeps afterwards, most were surprised how many songs that they actually remembered, and found themselves singing along to, as the lyrics came flooding back thru all the hairspray...

TOYAH was up next, rocking out in a shiny black catsuit with a shiny silver bra over the top. Pretty nifty for an over fifty (she's 52) - AND she had a hip replacement just 3 weeks ago. What a gal.

Her set was belted out to backing tapes; there were a few random choons in there that were definitely NOT from the 80s, but "It's a Mystery" went down well, and she proved she still had what it takes when she encored with her huge hit of the decade, "I Want to be Free", which warmed us all up nicely.

She had been over to Guernsey once before, when she was a nipper, so she ended up spending a couple of days here, recapturing her yoof. She even got served lobster down on the beach...

...and of course the local Press were all over it...

Back to the main event tho, and next up were Ska icons THE BEAT, with Ranking Roger taking centre stage and swaggering his way thru a supreme set. The crowd sang along and skanked away to the best of them, including "Hands off, She's Mine", "Too Nice to Talk to", "Ranking Full Stop", one of my faves, "Save it for Later", and of course the song that they did save till later, that everyone wanted to hear, "Mirror in the Bathroom".

There were a vast majority of rude boys and girls in the audience and I think it is safe to say that they all took their (trilby) hats off to the band at the end of an exceptional performance. The boys were lovely, and Roger smelled AMAZING. He was such a nice guy, he even gave me a little sample bottle of the body oil he was wearing. Quality. I made sure I bought their "best of" CD when I got home too - classic after classic - perfect summer listening. So all in all, another resounding success for the "Best Ever 80s" boys - the word that seemed to be on everyone's lips during the night, and when talking about the event afterwards was "FUN"!!!

Toyah and Ranking Roger of The Beat

Rankin Roger showing me his SCENT. It was LUSH.

Now all we wanna know is

"When do we get to go to PART 3"?

POT AU CHOCOLAT

2010-06-03T23:37:00.000+01:00

(Serves 6)

You will need:
70% dark chocolate, 200g
butter, 50g
Tia Maria, 2 tbsp
double cream, 150ml

Make it!

Put the chocolate, butter, Tia Maria and cream into to a heatproof bowl set over a pan of simmering water until melted.

Pour into tea cups and chill until ready to serve.

IL EST FACILE !!!

CROSS-TEE-NEES!

2010-06-01T23:21:00.003+01:00

TOMATO & BASIL CROSTINI

You will need:
French baguette, cut into 6 thin slices
4 plum tomatoes, seeded and chopped
2 tablespoons olive oil
1/4 cup chopped fresh basil
Zest of 1 lemon
Salt and freshly-ground pepper, to taste

Make it!

Preheat oven to 190c = 375f / gas 5.

Arrange bread on baking sheet and brush with oil.

Bake for 10 to 15 minutes or until lightly browned.

Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast.

When ready to serve, return to oven and bake for an additional 2 to 3 minutes or until heated through.

GOAT CHEESE & SUN-DRIED TOMATO CROSTINI

You will need:

French baguette, cut into 6 thin slices

1 small packet goats cheese, sliced into 6 rounds

Finely chopped sun-dried tomatoes in herbs and oil

1 tsp fresh basil leaves

Salt and freshly-ground pepper, to taste

Make it!

Preheat oven to 190c / 375f / gas 5.

Arrange bread on baking sheet and brush with oil.

Bake for 10 to 15 minutes or until lightly browned.

Remove bread slices from oven and top with goats cheese round, sun-dried tomato and a small basil leaf.

When ready to serve, return to oven and bake for an additional 2 to 3 minutes or until heated through.

VEGGIE STIR FRY WITH COCONUT MILK

2010-06-01T21:08:00.011+01:00

I pinched this recipe from my nutritionist, who himself stole it off one of his coaching mentors...

It is described as a healthy "breakfast" idea. I'd prefer it for lunchies or din dins meself, but whenever and wherever you have it, you will definitely LOVE IT!

You will need:

900g fresh vegetables of your choice (broccoli, cauliflower, carrots, beans, mange tout etc.)
570ml coconut milk
1 chopped onion
50g creamed coconut
Himalayan crystal salt
2 cloves of garlic, smashed and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 or 2 chillies, seeded and chopped
1 tbsp grated lemon peel
3 tbsp lemon juice
2 tbsp coarsely ground Brazil nuts

To Garnish:
3 tbsp fresh chopped coriander
1 tbsp sesame seeds

Make it!

Place prepared vegetables, coconut milk and 1 tsp salt into a saucepan.

Bring to a boil, reduce heat and simmer until vegetables are tender (a few minutes).

Dissolve creamed coconut into 50ml water in a small pan and simmer.

Put onion, garlic, spices, chillies and lemon peel in a blender and mix until smooth, adding a little coconut milk from the pan of vegetables.

Add the above paste to the coconut cream and cook slowly until it thickens.

Stir the paste, lemon juice, and nuts into the vegetables.

Pour into a serving dish, garnish with coriander and sesame seeds.

Serve with steamed vegetables, brown rice and green salad.

CHICKEN STIR FRY WITH VEGGIES & COCONUT MILK

2010-05-25T19:43:00.001+01:00

We rustled up a very quick and easy Tuesday tea tonite...

We used up left-over chicken from Sunday's roast, and some stock that we had made from the carcass. Chris made the sauce up for this dish yesterday, and it kept in the fridge overnight. Fantastical flavours!

You will need:
handful cooked chicken slices, cut in strips
handful broccoli, chopped into small florets
handful beansprouts
1/2 red onion, sliced
handful cabbage, sliced
handful carrots, sliced
1 capful shaohsing rice wine
1/2 can coconut milk
100ml chicken stock
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1 tablespoon Fish Sauce
1 clove garlic, crushed
2 kaffir lime leaves
1/2 tsp chili flakes
1/2 tsp Chinese five spice
1 bay leaf
1 star anise

First, make the sauce:
In a pan, add coconut milk, chicken stock, fish sauce, bay leaf, star anise, Chinese five spice, and chili flakes and allow to simmer for up to one hour, or longer to increase the flavours.

For the veggies:
Heat wok over medium-high heat. Add the shaohsing wine, the garlic, the onion and all the other vegetables. Cook for approx 5 - 10 minutes, but try to keep the veggies crunchy if you can.

Add the chicken pieces, the red and yellow bell peppers and sauce and toss until warmed through, then serve.

Easy to make, filling, tasty AND healthy... WINNER X

WARM WEATHER WEEKEND & FRIENDS...

2010-05-24T20:30:00.003+01:00

Well ......... what happened was ...

Satdee saw me down Vazon Beach at 9.30am and our Camp Controller had us working HARD under the hot sun - reps included: lobbing rocks about, doing wheelbarrows, and then sprinting shuttle runs up them MASSIVE steps... With MY stumps !! I KNOW !!!

Straight from there, I went to M&S (a sweaty mess) for supplies, then home to shower, preen and prune, then I made a mean potato salad, with Jersey Royals for Jozza's barbie cue.

Had a top time catching up with all the girlies, and I gotta fess up that I got terribly tipsy quite quickly. Well, there was ALOT of pink Champagne and Pimms flowing... Fair play.

Anyhoo, I WAS a good gal when it came to the foodies, and only had a tunasteak, with salad and cous cous on the side - everyone was being VERY supportive of my new-found fitness regime, which makes it all worth while doncha finkies?

Yesterday I had me a nice little lie in, then we grabbed our gear and wentdown to Petit Bot beach to lie in the sunsheeeiiiiiiiiiiiiiinnnnneeeeee for a few hours. It was GORJ - loved it, I LOVE living here!

Made roast chicken for dinner last nite, which was yummyyyyyyyyy, then watched Britain's Got Talent and got an early one cos...

...today I was up again at 6.30am, and back down at the ICC again for an indoor sesh. We got another tough workout - we done: prowlers, sled pulls, skipping, planks and kettlebell presses, squats and one arm rows.

The weather has been HOT again today - I went home for lunchies, and as it is hubby's day off, he had made a nice den outside with a windbreak and cushions, so I made me a fine feta cheese salad and sat in the sun munchin it like a twinky rabbit face.

I am now gonna watch the last EVER finale of LOST, which will hopefully make the last 5 or so years of watching it worthwhile, then get GLEE full... YEAH X

SAY HELLO TO THE SUNSHEEEEEEIIIIINE !!!!

2010-05-21T20:51:00.008+01:00

Neeeeeeeeeeeeeeeeeeeeeeeeeeeeee, what a LOVELY sunshiney day.

Fat Camp saw us back to the indoor place at 7 the smorn and we did: Shuttle runs, planks, rope flicking, farmers walk, kettlebell swings, sit ups, push ups, lunges, presses and get ups.

It might be mind over matter, but I defo think it is getting easier. Hubbalaaaaaaaar was a STAR and he gave my neck and shoulders a rub last nite. They were pretty sore from swingin the bells on Wednesday, but the massage seems to have done the trick, and I gotta say, I am feeling pretty tip top.

Finished work at 5pm SHARP today, picked up my lovely boy from work, and we raced down to the beach to have tea on our benchy.

Tomorrow morning, we're on the beach at 9.30am for a sunny outdoor sesh, then it's gonna have to be my CHEAT day, as I'm off for a girlie barbie cue in my friend's garden and I reeeeeeeeally miss wine. Like ALOT. But I'll take me down some tuna steaks to cook rather than snags (pork is off the menu) so it will all be good in the hood.

Right now tho, my fluffy boy has gone to watch an AC/DC tribute band up at la maison du chien, so I'm pullin on my PJs and watching the penultimate episode of LOST, before the grande finale, which I believe airs at 5am on Monday... CITIN... and praps summink to do while I warm up for F.C. ??

BON WEEKEND ALL X

GRANDMA'S CHICKEN SALAD

2010-05-19T20:04:00.002+01:00

Fat Camp KILLED today. I am seeeeeeeeeeriously hurting right now!

7am saw me at Pleinmont Point, swingin kettebells, layin down some burpees and running laps of the headland inbetween. Nice.

I'm still TOTALLY determined to keep this healthy living thing going, so I made us a mean salad for dinner tonite.

I've called it GRANDMA'S CHICKEN SALAD...

You will need:
Baby spinach leaves
Mixed rocket salad leaves
2 hard boiled eggs, halved and sliced again
1 packet of roasted chicken pieces

1 avocado

1 red onion, finely sliced
2 new potatoes, boiled and sliced
1 handful cherry toms
1/2 handful chopped cucumber
1/2 handful chopped celery
1 handful red & yellow papers, roasted in 1 tsp olive oil
a few pieces of feta cheese
1 handful of pine nuts

Chuck all of the above in a bowl, drizzle with olive oil and dive in X

TRAY BAKED SALMON WITH GREEN BEANS

2010-05-18T21:08:00.005+01:00

Christ my hamstrings were hurting today!!!

The guys at work I'm doing fat camp with said the same, so it made me feel LOADS better - despite the fact we watched ourselves on Channel TV last nite...

Turns out the "Report Sport" reporter is doing the same sessions as us, and THAT is why there was a camera crew there yesterday morning... You can follow HIS bloggie here.

Was inspired by my mate Max to cook salmon for tea tonite, and got this receipe from a Jamie Oliver book. It was ever so yummy, and still in keeping with the "nutrition chart" I am now following like my life depends on it..

You will need:

2 salmon fillets
100g baby Jersey Royal New Potatoes
sea salt and freshly ground black pepper
a large handful of green beans
extra virgin olive oil
1/2 lemon, zested and juice
2 handfuls pine nuts
To serve on the side:
1 handful rocket leaves
1 handful baby spinach leaves
2 tbsp natural yoghurt mixed with 1 tsp dried mint

Make it!

Preheat the oven to 230ºC/495ºF/gas 8.

Bring a large pan of salted water to the boil, add your new potatoes and cook for 10 to 12 minutes until they are nearly done.

Add the beans to the pan and cook for another 4 minutes. Then drain the potatoes and beans in a colander.

Put them into an appropriately sized roasting tray and add a little drizzle of olive oil, the zest and juice of the lemon, and scatter the pine nuts over. Season lightly with salt and freshly ground black pepper and toss together while still warm so the flavours are absorbed.

Place the salmon fillets on top and cook in the preheated oven for about 10 to 15 minutes until the salmon is just cooked.

Serve on a plate with the green beans and potatoes, a nice piece of salmon steak and some of the lovely cooking juices from the bottom of the tray which are like a ready-made sauce.

My man don't DO salmon, so I did the exact same as above, but used cod instead...

Of course he still had an episode, saying that his cod tasted like salmon, cos I'd cooked them both in the same oven - separate trays and all - but he was determined... Mine was YUMMIES tho...

SPINACH, PRAWN & AVOCADO SALAD

2010-05-17T19:16:00.010+01:00

I survived my first day of fat camp !!!!

Yep! I rocked up to the indoor tennis centre at 6.45 the smorn and after the initial meet and greet, was thrown head first into a frantic 45 mins of pushing, pulling, skipping and squatting, kettlebell lifting and planking.

It was actually OK. I'm not gonna lie to you - it WAS hard work, but totally do-able and I'm kinda looking forward to the next one (Wednesday at Pleinmont Point).

Back on the nutrition again today, hummus and crudites for lunchies then dried fruits and nuts all the way thru the arvo.

Keeping true to the food chart, I fancied whipping up another super salad for dinner tonite... And here it is:

Serves 2
Prep 15 - 20 mins

You will need:
1 small red chili / 1/2 teapspoon chili flakes
1 garlic clove, finely chopped
grated zest and juice of 1 lime
1 tbsp soy sauce
1 tbsp sesame oil
100g large peeled cooked prawns
70g young spinach leaves, washed and dried
1 avocado

Make it!

If you are using a fresh chili, finely chop, removing the seeds if you don't like too much heat.

Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat.

You can leave the prawns to marinate in the fridge for an hour or so.

Lift the prawns out of the marinade.

Toss the spinach in the marinade until coated, then tip into a serving dish.

Slice the avocados and tuck pieces in amongst the spinach with the prawns.

SERVE IMMEDIATELY WITH HOT CRUSTY BREAD!

RASPBERRY & MASCARPONE TART

2010-05-15T23:45:00.000+01:00

Or (in Italian) "Crostata al mascarpone e lamponi", if you wanna impress your guests...

You will need:
450g sweet shortcrust pastry (I bought a 450g packet of JUS ROL, and used two rolls - one on top of the other, and they were already cut into a round shape)
200g mascarpone
200g rictotta
1 tsp vanilla extract
50g icing sugar
grated zest of 1 lemon
300g raspberries
RASPBERRY COULIS
300g raspberries
1 tbsp icing sugar

Make it!

Roll out the pastry and use it to line your tart dish. Line with baking paper, fill with baking beans and cook at 190c/fan 170c/gas5 for 20 mins.

Take out the beans and paper and put back in the oven for another 10 mins until completely golden and cooked through. Allow it to cool completely before filling.

In a large bowl, whisk together the mascarpone and ricotta with the vanilla extract, icing sugar and lemon zest. When the mixture is completely smooth and thick, spoon it into the pastry case.

Decorate with raspberries.

For the coulis, puree the raspberries in a food processor with the icing sugar. Strain through a fine sieve...

...then drizzle over the tart just before serving.

PEA & PESTO SOUP

2010-05-15T17:13:00.003+01:00

You will need:
500g frozen peas
2 medium potatoes, peeled and cut into cubes
4 spring onions, trimmed but whole
1 litre vegetable stock
3 tbsp fresh pesto
Salt & freshly ground black pepper

Serves 4
Prep 5 mins
Cook 15 mins

Make it!
Tip the frozen peas, spring onions, potatoes, stock and salt and pepper into a large saucepan and bring to the boil and then simmer for 10 mins, until the potato chunks are tender.

Discard the spring onions, then transfer to a blender and blitz the peas, potatoes and stock with the pesto until smooth.

Return to pan and heat through before serving in warm bowls, with crusty ciabatta bread and dipping oils.

LOVE, LIBERATION & JOY IN JERSEY

2010-05-11T20:33:00.004+01:00

What a wonderful weekend we had...

Everything was pretty damm perfect... the hotel, the food, the weather, and of course, spending lots of time with Whiskerface.

We checked in, then went for a mooch round the shops, where I picked up a FAB new box to display my sweater clips in, oh so proudly...

The POSH bar, at The Royal Yacht didn't disappoint us either. We found ourselves a sunny seat on the terrace, ordered in some bubbles and tapas, and spent a fantastic few hours there, basking in the rays and watching the world go by.

We went along to watch Hot Tub Time Machine in the evening - still quite drunkies from all the bubbles, so don't even ask me what happened... I do seem to remember us giggling quite a bit on the back row tho...

The next day, we spent the morning in the luxurious spa, then went for lunch at a very tasty restaurant called the Atlantique Seafood Bar - by the Beresford fish market. We ordered a selection of starters to share - my fave of which was the soft shelled crab

The scallops with minted pea puree were pretty impressive too tho...

As were the tempura prawns and calamari...

The hot oysters we shared were wonderful - REALLY garlicky and fresh...

And I don't know how we did it, but somehow we still had room to share a slice of white chocolate cheesecake...

The next morning - Liberation Day - we were awoken by the marching band playing "The Great Escape" music outside our window. And we had a great view...

We wandered downstairs to join in and catch the cavalcades, and we watched a re-enactment of the act of Liberation on the balcony of The Pomme D'or Hotel. I couldn't help but feel emotional, as I looked around at all the old dears, and imagined what it must have been like for them back then.

Having checked out of the hotel, we got us a cab over to St Aubin and went for a long lazy lunch at The Old Court House there. They did us an AMAZING mixed roast - we had beef and yorky, PLUS pork and crispy crackerling...

YUMMIES !!!

So, yep. We fully indulged our bad selves, but did come away from Joyzee very relaxed and rejuvinated. Back with a BANG to the diet today... kinda...

Right. The boy is out at band camp, so I'm off now to read my new Heat magazine, then plan out a menu for dinner on Sat nite. We have Jane & Phil (the wine guy) over, and we wanna impress "Chris's Guernsey Mum & Dad" with some fine fare.

Up next: Pea & Pesto soup X

HALIBUT, HOLIDAY & HEALTH KICK ON HOLD...

2010-05-07T10:07:00.005+01:00

I'm on hollydaaaaaaaaaze !!!

Off to Jersey at lunchtime today for a lovely long weekend with my man. I am properly excited indeeeeeeeeeeedy deed.

And not just cos we're staying at the very new and VERY plush Royal Yacht Hotel & Spa, which I have heard LOTS of peeps say is LUVVERLEEEEE. I mean, they even have a champagne bar there... it's called the P.O.S.H Bar...

I KNOW !!!!!!!!

There will also be lots occuring in both islands on Sunday, to celebrate the 65th year since Guernsey and Jersey were liberated from Occupying Forces during World War II.

We're also hoping to hop over to the Waterfront's Cineworld to catch a movie while we're over there. As Guernsey doesn't have a cinema (to speak of, anyway), it's always a real treat watching the latest from the box office on a BIG screen when we go away.

SO, needless to say, the dreaded D.I.E.T. will be going ever so slightly out the window this weekend.

I have to admit tho, the "breakfast" aside...

...it's not actually been that bad. We made a rather yummy dinner of halibut and veggies the other nite - very simple - but terribly tasty...

Here's how:

Take 2 halibut fillets, and drizzle with olive oil, lemon juice and chilli flakes.

Fry for 5 mins on each side...

Serve with steamed green beans, sugar snap peas and broccoli, and some oven baked sweet potatos, with sea salt & freshly ground black pepper on the side.

HAPPY LIBERATION FOLKS!

THE DIET. DAY ONE. (AND A SUPA SALAD)

2010-05-04T19:57:00.010+01:00

I'm fessin up. I've joined FAT CAMP...

I got talked into it by the guys at work quite a while ago now - and I promptly paid and signed my bad self up for a 16 sesh program, with the promise of the diet plan to follow...

Well time is quickly creeping up on me, and there is now less than 2 weeks to go until:

I gotta get up at dawn, race down to the training centre, and begin being FIT for 45 minutes, starting at 7am for 3 days a week, and as if THAT weren't enough, there is even an additional 10.15am class on Saturdays. We get to be personally trained by this Guernsey Guru of Fitness, by curling kettle bells, running about on a bungee rope thingy, and squatting quite a bit. As well as, undoubtedly, a big bunch of other fat bustin exercises. Did I mention the 7am start?

And don't even get me STARTED on the diet plan, which I received last week, and began today. For "breakfast" the smorn, I started off with a glass of water, with a teaspoon of bicarbonate of soda and a slice of lemon stirred in. It was NOT nice.

Then... I made myself a smoothie out of a handful of blueberries, a tablespoon of natural yoghurt, a cup of soy milk, and a teaspoon of the most DISGUSTING tasting stuff EVER.

This was also NOT nice tasting. The stuff is called GREENS powder, and it "provides micro nutrients that are often lacking in processed foods but are a necessary part of our diet". Appaz. I washed a KELP tablet down with this glass of green bile. Iodine increases metabolism they say...

I didn't even get as far as the next stage of "breakfast"; a choice of either a stir fry (with coconut oil), scrambled eggs (no butter) or porridge (with water, presumably). YUMMY.

For lunchies, I surprisingly wasn't hungry enough to chew my own foot off, so I just had carrots and celery dunked in houmous, washed down with a cuppa oolong tea.

The sarfty, for a snack at my desk, I had an apple and some dried fruits.

For dinner, it got slightly better. I LOVE a big bowl of salad at the best of times, so I was kinda looking forward to this one. I checked my "ALLOWED" list ALOT before I made it and am pleased to report that everything that I put in this salad was on there!

Here it is:

Cooked chicken pieces
Spinach leaves
Little Gem lettuce leaves
Avocado, chopped
Asparagus - roasted in a little olive oil and lemon juice
Cucumber - sliced or roughly chopped
Celery - sliced or roughly chopped
Peppers, red & yellow, sliced and roasted
Red Onion, half, thinly sliced
Cherry tomatoes
Pine nuts, toasted
Feta cheese, cubed
Olive Oil
Freshly ground black pepper

On the side:

Olives

Houmous

M&S Three Bean Salad (optional) or:

Tin of Cannellini Beans, tossed right into the salad

Chuck all of the above salad ingredients into a big bowl, drizzle with olive oil, freshly ground black pepper, a little fresh lemon juice if you like... and serve.

FOO'S SUPA SALAD.

DONE.

SMART TART...

2010-05-01T19:56:00.012+01:00

TARTIFLETTE was BY FAR my most fave dish that the chalet dudes made for us en France the other week...

Obvz, it is best appreciated after a day out on the slopes but I've spent all day doing chores and running errands int eye? Same same...

Serves 4

You will need:
3 medium-sized potatoes - I used Desirée
1 large white onion, peeled and diced
2 thick rashers of smoked streaky bacon, diced - I used a pack of lardons
25g butter
1 garlic clove, peeled and cut in half
sea salt and freshly ground black pepper
1 ripe Reblochon cheese, cut into 2 halves

Preheat the oven to 200°C/400°F/gas mark 5.

Make it!
Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.

Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown.

Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.

Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic.

Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture.

Add the remaining potatoes and more seasoning.

Place the 2 halves of Reblochon on top.

Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The Reblochon should melt within its skin and the fat drip down while the potatoes crisp.

Tartiflette is well filling, so just serve it up with a crisp green salad.

I am now properly stuffed, so off for some couch

and to catch Britains Got Talent...

Bon weekend folks

HUBBY'S HOME-MADE BEEF & MUSTARD SNAGS

2010-04-29T20:33:00.014+01:00

Hubbalaaaaaaaaar made a mean batch of snags the other day with his mighty mincer...

Having had couple each for din-dins this eve, I declared that he really is jolly clever at this, so asked him to share his yummy recipe. And here it is:

You will need:
Preferably, one of these bad boys:

an electric mincer by BOMANN

I bought this online from Ascott Small Holding Supplies Ltd, as it came up "highly recommended" on Google, but you can buy them from lots of places these days. Ours came to about 60 quiddies all in, cos we got the VAT deducted, being as we live in Guernsey. YAY!

You can use hand held mincers, but I am on good advice that electric mincers make it soooooooooooooo much easier, and are a sound investment. (Think: making your own mince for burgers, bolgnaise, cottage pies, lasagnes, etc)...

You will also need hog casings and kibbled onions - again, we buy these online. For helpful hints and tips, try The Sausage Book by Paul Peacock (pictured above).

Once you have tried, tested and tasted your own snags, gotten used to the texture, and nailed the recipes, you will never go back to shop bought ever again - trust me.

Here is hubby's spin on his specialities:

Ingredients:

Topside of beef, minced

1 tbsp duck fat; Mustard, French, Dijon, or Wholegrain (or a mixture of all if you fancy) about half tbsp

Kibbled onions

Splash of Worchester sauce

2 tbsp breadcrumbs

Hog skins (these casings should be soaked in water for at least 2 hours prior to using)

First, make sure that you cut your meat to fit the size of your mincer funnel. Mince the meat in batches (fat included as shown in picture).

Add all other ingredients and mix well, then refridgerate until the hog casings are ready to use. Following the instructions for your machine, find the end of a casing and slip this over the end of the stuffing horn. Push the casing over the stuffing horn towards the sausage stuffier, keeping the casing wet so that it will slide back on the stuffing horn easily. Leave some of the casing hanging over the horn.

Start stuffing the sausage meat into the casing. You will need to regulate the flow of sausage into the casing, which will determine how tightly packed the sausage is. If you try and pack the sausage too tightly the casing will burst.

If the casing does burst, tie it off at that point and start again. To regulate the flow of sausage hold the casing on the stuffing horn with your thumb and forefinger. Increasing or decreasing finger pressure on the casing will determine how tightly and consistently the sausage is packed.

As the sausage comes out of the stuffing horn, you can tie the ends at regular intervals or make links by twisting the sausage.

Once you've successfully made your batch of bangers, they will keep for up to 3 days in the fridge, or can of course be frozen.

We love them "Northern styley", served with buttery mash, mushy peas and red wine, red onion and mushroom gravy.

SCRUMPTIOUS SUPERIOR SNAGGIES

BROCCOLI, CAULIFLOWER & CUMIN SOUP

2010-04-27T19:33:00.003+01:00

A fine and filling little drop of supp...

I first tried this soup at La Moinerie in Sark, yeeeeeeeeeeeeeeears ago. I've never forgotten it, and often make it when we have left over veggies in the fridge. Today I also had fresh chicken stock to use, made from the remains of Sunday's roast.

Serves 2

You will need:

1 tbsp olive oil
1 small onion, diced
1 garlic clove, crushed
1 broccoli, chopped into small florets
1 cauliflower, chopped into small florets
1 potato chopped into small pieces
1 pint chicken stock
1 tsp ground cumin
salt & pepper

Make it!

Heat the oil in a large pan, add onions, garlic and cumin and gently fry until the onions begin to soften.

Add the broccoli, cauliflower and potato, then cover with chicken stock.

Bring to the boil, then simmer (for about half an hour) until the vegetables are tender.

Blitz the soup with a hand held food processor and then put back on a simmer on the hob to heat thru.

Season to taste and add a drop of cream before serving with crusty French bread and Guernsey butter.

It really is quite SOUP. ERB

DID YOU KNOW THAT DOLPHINS ARE JUST GAY SHARKS?

2010-04-26T20:49:00.022+01:00

I'M BACK !!!!!!!

I seem to have gotten my bad self totally side-tracked by hollydaze and illness lately...

I had a RIGHT fanny-tastic time "en France" on my snowboard, and still found the time to get totally inspired by French cuisine as well. So YAY! I am largely looking forward to sharing some new recipes real soon...

Unfortunately, I got struck down with salmonella (ella, ella, ellaaaaaaarrrrrrrrr) whilst trying to get home from the French Alps, via Paris & St Malo on trains and boats, so was signed off work all of last week :(

Needless to say, with NO appetite.

Linzi Pinz came over on Sunday so I whipped us up a mean roast lemon chicken with all the trimmings, and that was the first time I had cooked ANYTHING in over a fortnight. SLACK!

But I am RIGHT back on form now (kinda) and wanna keep my new slim figure, so am gonna have me a light egg salad tonite, and then some homemade soup tomoz...

Off now to watch GLEEEEEEEEEEE - the Madonna one - WHOOP - I am properly excited and I'm not even joking.

OOOOH - that reminds me! Here is a pic of my latest sweater clip. LOVE. IT.

Anyhoo... next up - BROCCOLI, CAULIFLOWER & CUMIN SOUP...

PEACE OUT

XXX

FOO-DEEZ EN FRANCE...

2010-04-23T14:45:00.000+01:00

LA ROSIERE ... IN PICTURES...

2010-04-23T14:05:00.001+01:00

MY GUY'S GOAT TAGINE

2010-04-04T10:55:00.007+01:00

I'll get me goat....

Hubby gotta couple of pieces of GOAT from one of his Client's at work the other day. Last nite he decided he was gonna make us a Moroccan Tagine type thingy in the slow cooker for our dinner ...

It turned out really rather wonderfully. And I gotta say, with him on this cooking stint, I haven't lifted a finger in the kitchen since I made brunch for us on Good Friday (cleaning up after him aside). And we're all off to Ma & Pa's today for Easter lunchies. I could quite get used to this. Anyhoo, back to the boy's DELISH dish...

You will need:

sunflower oil

2 goat steaks, or diced lamb

1 roughly chopped onion

4 garlic cloves, crushed

300g new potatoes

1 handful chestnut mushrooms

1 tbsp ground coriander

1 tbsp ground cumin
1 tbsp dried ginger
1 tbsp tumeric
1 tbsp paprika

1/2 jar pepperdew peppers

1/2 jar artichokes

1/4 pint chicken stock

1 tin chopped tomatoes
1 handful toasted almonds
1 handful toasted pine nuts
1 M&S 3 bean salad (as shown)
3 - 4 tbsp M&S tagine paste (as shown)
1 lime kaffir leaf
salt and pepper

Make it!

Marinade the meat in the tagine paste.

Add a little oil to a pan and fry the almonds and pine nuts until lightly toasted. Put to one side.

Next, add to the pan the onion, garlic, mushrooms and potatoes, and fry in the ground coriander, paprika and ground cumin until softened.

Add this to the slow cooker. Pour in the 3 bean salad, the tin of chopped tomatoes, and add the kaffir lime leaf, tumeric, peppers, artichokes and chicken stock.

Next, fry the meat in the tagine paste until sealed and browned on all sides.

Add the browned meat to the slow cooker, tip in the toasted nuts, and cook on LOW for about 3 hours. By this time, the meat should just fall off the bone. Transfer to a serving dish on the table, share it out and dive in.

Serve with crusty bread and butter and a good red wine.

HAPPY EASTER EVERYONE!

INTRODUCING ADRIENNE SMART...

2010-04-04T10:18:00.006+01:00

... I GOT PUBLISHED !!!!!!!

The piece I wrote about Fade2Grey's last gig at the Tav made it into yesterday's Guernsey Evening Press. Check it aaaaaaaaatttttttt:

As you were.

LAZY DAY SLOW COOKED PORK & POMMES VOISIN

2010-04-03T12:24:00.009+01:00

I actually let hubbalaaaaar loose in the kitchen last nite...

Loving the laziness of the day, he was determined to make us a dish of slow cooked pork and potatoes, and I sure as heck wasn't gonna stand in his way. Here is how he did it.

You will need:

1 tsp truffle oil
2 tbsp butter
500g pork neck fillet or tenderloin, chopped into bite-sized cubes
1 small red onion, finely chopped
1 small white onion, finely chopped
1 clove garlic, crushed
1 tsp garlic pepper
8 chestnut mushrooms
1 handful dried Porcini mushrooms, broken into small pieces
3 tsp French mustard
1 cap full good Brandy
1 tbsp plain flour
1/2 pint chicken stock
142 ml double cream
1 bay leaf

POMMES VOISIN
300g small waxy potatoes (such as Charlotte or Anya) sliced as thick as a £1 coin
2 tbsp melted butter
15g Parmesan cheese, freshly grated

Make it!

In a pan fry the onions in 1 tbsp butter and truffle oil until soft. Add the brandy and reduce slightly.

Add the garlic, mushrooms, French mustard, salt and garlic pepper and sweat off for around 4-5 mins.

Add the stock and simmer for a few minutes, then add contents of pan to the slow cooker.

Next, coat the pork pieces in seasoned flour and add to the pan with 1 tbsp butter. Fry until sealed and browned on all sides.

Add the pork to the slow cooker, drop in the bay leaf, and then cover and cook on low for about 3 hours.

For the pommes Voisin, preheat the oven to 200C / fan 180C / gas 6.

Generously butter a round oven proof dish and arrange a layer of overlapping potatoes in a circle over the base. Drizzle with melted butter, sprinkle with some Parmesan and season.

Continue layering until all the potatoes have been used. Press down as you layer.

Cook in the oven for 40-50 mins until browned.

Once the pork dish has cooked in the slow cooker, stir in the cream, and then serve with the potatoes and green vegetables.

Pretty damm good Mr P X

GOOD FRIDAY & GREAT FOOD

2010-04-02T16:30:00.004+01:00

I made us a rather yummy rarebit for brunchies today...

You will need:

2 eggs
1 block mature cheddar, grated
1 tsp French mustard
1 dash Worchester sauce
salt & pepper
2 handfuls cherry toms, sliced
2 slices farmhouse bread

Make it!

Crack the eggs in a bowl. Add the cheese, mustard and Worchester sauce. Season well then mix with a fork.

Toast the bread under the grill until golden. Remove, flip the bread over and spread the mixture on. Place the sliced tomatoes over the top, and place back under a medium grill until golden and bubbling. Serve with a glass of bubbly. Cos you can. PHENOM X

SIMPLE SOUP & HOMEMADE BRUCHETTAS

2010-04-01T22:19:00.046+01:00

It was PRETENDZY FRIDAY today...

I LOVE pretendzy Friday's! Finished work at 5pm SHARP, then raced up to M&S for supplies. Got home and heated up the butternut squash soup leftover from yesterday's lunch, then put some bruchettas together to have with...

For the soup:

1 tbsp olive oil
15g butter
1 butternut squash, cut in half and the flesh cut into 2" cubes
1 potato, peeled and chopped into 2" cubes
1 onion, finely chopped
1 clove garlic, crushed
1 pint chicken stock
1 tbsp dried rosemary (optional)

Preheat the oven to 200C / Fan 180C / gas 6.

Drizzle the oil over a flat baking sheet and add the cubed squash. Season and toss well. Add some dried rosemary if you like.

Bake for approx 40 mins.

Next, heat some oil and butter in a large saucepan, add the onion and garlic and gently sauté.

When the onion has softened after about 5 minutes, add the cubed potato and stock and stir well. Bring to the boil.

Add the roasted squash and simmer for about 25 mins, or until the potato is soft.

Blend the soup with a hand-held blender.

Season to taste and serve.

For the bruchettas:

4 tbsp olive oil
1 packet cherry tomatoes
1 tsp sea salt
1 tsp garlic pepper
1 tsp sugar
a couple of sprigs of flat-leaf parsley, finely chopped
1 stick french bread
a couple of handfuls of Parmesan shavings

Heat the oven to 200C / Fan 180C / gas 6.

Chop tomatoes in half and add to baking dish.

Drizzle with about 1 tbsp of the olive oil and add some chopped parsley. Season with salt and add the garlic pepper and sugar. Toss well.

Bake in the oven for about 30 mins.

Meanwhile, slice french bread on an angle, and place on baking sheet. Drizzle each slice with olive oil and bake in the oven for about 5 mins, until golden.

Remove from oven, turn slices over, drizzle with oil and bake again until golden.

Serve with Parmesan shavings. They make great dunkers with this soup!