Mannors Maketh the Man….

Its true they do…kind of. Ex husbands are a funny thing. They are. I’m not being facetious (well maybe a little bit). I could laugh a lot about the little texts and messages I get with regards to childcare and motherhood. I get a LOT of helpful hints. I say I could laugh. If I was someone else. One of his recent texts was telling me the two year old had ‘bad mannors”…hmmm kind of bad manners in itself!

Ahh you can tell its Christmas, the joys of family.  Actually we had a great Christmas, lack of sleep permitting (The Ru decided that he was going to go two rounds over demanding milk at 2am) I WON…barely. In fact it was a close call. It took one and a half hours of putting him back in his bed before he caved; By that time all the  kids were up and by 6am fuelled by chocolate in their stockings Christmas day had started.

Im not gong to bang on about christmas dinner. Lets just say I took the turkey out of his bath of wine, spices, brine and other christmassy things. Turkey was subsequently roasted, there was red cabbage, brussel sprouts, gravy, tortiere, roast potatoes, roast parsnips, cranberry sauce I made enough for twelve people. There was five of us! That sounds about right to me…

I was going to give you a recipe for gingerbread, sweet, dark and sticky, totally divine. I took a couple of photos, Its a Nigella recipe. I urge you to make it.  I however give you a christmas salad recipe that involves opening a bag of rocket and cutting open a pomegranate and throwing in some leftover turkey!

Have a wonderful week.

Rachelle x

 

 

Festive Turkey Salad

As usual with this sort of recipe, quantities are not exact. I bag of rocket is enough for two people, although I can quite easily demolish a bag myself. I happened to have walnuts in the larder, but feel free to substitute with another nut or omit.  I have also made this with a light goat cheese too such as Chevre,

Ingredients

  • 1 bag of wild rocket
  • A handful of cooked turkey
  • 1 pomegranate
  • 2 big glugs of olive oil
  • A large pinch of salt
  • A handful of walnuts
  • A capful of red wine vinegar
  • Pinch of ground black pepper
Method
Empty the bag of rocket into a large shallow bowl, plate. Shred the cold turkey by hand into bite size pieces toss on top. Cut the pomegranate in half horizontally, take a wooden spoon or such implement. Holding the pomegranate, seed side down on your palm, fingers spread, over the rocket and turkey plate. Hit the back of the pomegranate and it will relinquish its seeds and juice.
In a dry frying pan over a high heat roast the walnuts until they are fragrant. Toss on top of the salad. Glug over the olive oil and the red wine vinegar and season with salt and pepper. Toss with your hands taste and adjust seasoning. Eat straight from the bow (if you are not sharing) or divide onto two plates. x

 

 

 


signature

Not Enough Fairy Lights in the World

I think I have reached maximum fairy light capacity in my house. If there are any stray Santa’s out there that need a grotto, drop me a line, you can totally use my place.  Its been a bit of a weird week. I have a ton of work lined up from January but the next couple of weeks are of course quiet. I am suffering from cabin fever. This  is the longest I have not been booked for work. I should be relaxing shouldn’t I? I should be preparing for Christmas, enjoying the kids, doing all those jobs that I have been putting off….etc etc etc…..NOOOOOOO I prepared for Christmas last week, I did it in a day and half. I cannot be more prepared. Christmas could arrive tomorrow with 7 hours notice I could make it happen….

In order to make my ‘cabin’ more bearable I filled it totally with fairy lights. Its magical, I totally love my bedroom/office. I have (not so secretly) always wanted to put a Christmas tree in my bedroom. I remember visitin my father in France at Christmas and instead of sleeping in my room I slept on the sofa so I could see the tree…No I wasnt 12, I think it was probably 8yrs ago! This year the tree is in my bedroom. I am happy. Just to clarify I live in a ground floor live/work apartment. My bedroom is also an office. I didn’t schlep it upstairs..I’m not that weird!!

This week I also attempted to make a Tunis Cake. I had never heard of it until 3 or 4 years ago when my friend asked me to pick one up for her. I believe McVities used to make it. I think I brought it from Tesco. Its a sponge cake topped with a thick chocolate icing (that cheap gacky icing that you can only get on a brought cake). The cake is finished off with three pieces of marzipan fruit. It is truly horrible but wonderful at the same time. It has been discontinued. My friend asked me to make one. I did. It didn’t really work out. I googled it, found a recipe. I strayed from the path and added too much buttermilk (not in the recipe). It wasn’t sweet enough and also for the topping I melted a couple of chocolate bars, milk and dark. But it was just too posh, didn’t have the claggy consistency. The marzipan fruit was probably the only success.

Anyhoo, I leave you with a festive recipe for edible tree decorations. A bit Nigella and a bit me….

Happy Christmas

Rachelle x

 

 

 

Edible Christmas Tree Decorations

This is based on a recipe by Nigella. I use it every year. This year I added some stem ginger.

For the biscuits

  • 320 gram(s) plain flour (plus more for dusting)
  • 1 pinch of salt
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) ground cinnamon
  • ¼ teaspoon(s) ground cloves
  • 2 teaspoon(s) black pepper (freshly ground)
  • 100 gram(s) butter (soft)
  • 100 gram(s) soft dark brown sugar
  • 2 large egg(s) (beaten)
  • 2 tablespoon(s) honey (runny)
  • 3 tbs stem ginger (chopped)
  • 2 tbs stem ginger syrup

For the icing and trimmings

Icing sugar mixed with fresh squeezed lemon juice

Edible glitter or whatever you choose to decorate with

Method

Line 2 baking sheets with parchment and preheat the oven to 170°C/gas mark 3.

Combine the flour, salt, baking powder, cinnamon, cloves and pepper in a food processor and, with the motor on, add the butter and sugar, then, slowly, the beaten eggs and honey and chopped stem ginger with juice though don’t use all of this liquid if the pastry has come together before it’s used up.

Form 2 fat discs and put one, covered in clingf ilm or in a freezer bag, in the fridge while you get started on the other.

Then dust a work surface with flour, roll out the disc, also floured, to about 5mm and cut out your Christmas decorations with cutters of your choice, which could include fir-tree shapes, angels, stars, snowflakes, and so on.

Re-roll and cut out some more, setting aside the residue from this first disc, well covered, while you get on with rolling out the second. When you’ve got both sets of leftover clumps of dough, roll out and cut out again, and keep doing so till all the dough’s used up.

Now take a small icing nozzle and use the pointy end to cut out a hole just below the top of each biscuit (through which ribbon can later be threaded).

Arrange the pastry shapes on the lined baking sheets and cook for about 20 minutes: it’s hard to see when they’re cooked, but you can feel; if the underside is no longer doughy, they’re ready. Transfer to a wire rack and leave to cool.

Make up the icing. Make it thick enough to use in a disposable piping bag. If you dont want to use a piping bag just use a fork and make the icing runny enough to drip from the ends of the fork. I use this method loads and it looks fab.

Carefully ice the cold decorations, using a teaspoon (the tip for dripping, the back for smoothing), and scatter sparkles or sprinkles as you like. When the icing is set, thread ribbon and hang on the tree.

 


signature

Adjust my Duvet!

Just when I think the two year old cannot be any more demanding, noisy, runny roundy, throwy, jumpy, he adds another string to his bow. Every night for a week I have been woken by a demand to “Adjust my duvet!”. To give him a little credit he does  say it in a way that is firm but fair. Look mum your awake, I know I woke you but while you are here, can you adjust my duvet. I am living with a total diva. Elton John would not be so demanding…..

In between adjusting duvets, I dd a little bit of recipe testing this week and began working on Christmas to do lists. This is my first Christmas alone with the kids. Im  actually not stressed about it. Maybe I should be but somehow I feel that it is really important I live the reality of the situation. I could go to relatives and be amongst extended family. Its not something that I ever did before so I feel why do it now? Also to be honest the thought of eating anywhere else but at home on Christmas day seems like utter madness!

Actually when I look back on the last couple of weeks I have cooked quite a few new recipes. I spent a few days up in Glasgow visiting a friend. I do love Glasgow its dark gothic architecture. I found a great coffee house too and the thrift stores are amazing.  Anyway, whilst there I threw together a really lovely cabbage and chorizo dish. I served it alongside a basic spanish omelette. I finely sliced the cabbage and roughly chopped up a chorizo. The chorizo is cooked first in a saucepan with a little more olive oil then you would ususally use, as it forms the basis of the dressing for the cabbage. When the Chorizo has leached out its colour and crisped up a little I tip it out and throw the cabbage into the now paprika coloured oil with a table spoon or so of water. This cooks for a few minutes then I toss in the chorizo and season with salt, pepper, a dash of cayanne or paprika and a spritz of fresh lemon juice….Fab!

I also made a bakewell tart this week, but as I was about to do the filling realised I had forgotten to buy raspberries! I had some cranberries in the freezer left over from a shoot, so working on the principal that they are the same colour as raspberries. I threw put them in a saucepan with a little red wine (the remains of a bottle i had opened the night before) and some sugar. The combination of the sourish cranberries and the sweet almond tart, was divine. I made it again two days later and when I attempted it the second time I totally forgot to add the melted butter to the mixture. No worries just tipped the melted butter ontop of the pie (that was about to go in the oven) and mixed it in. Didn’t seem to affect the finish product at all. I will be making it for christmas day pudding….

I leave you with my cranberry bakewell tart recipe. Try not to forget the cranberries or the butter!

Have a wonderful week!

Rachelle x

 

The beginning of a fabulously simple Tortilla

 

Left over roast chicken, a bit of cheese and some left over cabbage and chorizo a quick Quesadilla lunch

Adjust my Duvet!

Cranberry Bakewell Tart

This recipe is adapted from Nigella Lawsons Raspberry Bakewell Tart. The Pastry is divine, if a little tricky to work with. Just patch it up if it breaks, I think the key is to leave it in the fridge for at least 20mins after you place it in the pie dish.

Ingredients

For the Pastry

  • 175g plain flour
  • 30g ground almonds
  • 65g icing sugar
  • 130g butter
  • 1 egg yolk
  • a little cold water if needed.
For the Filling
  • 300g frozen or fresh cranberries
  • 50mil red wine (optional use water if you like)
  • 200g icing sugar
  • 3 eggs
  • 125g ground almonds
  • 125g butter, melted
  • 25g flaked almonds
Method
Turn on the Oven to 190C
First make the pastry, put everything in a food processor and pulse till the pastry comes together. Add a little water if need be. Cling wrap and place in the fridge for 15mins. Roll the pastry out and line a deep 26cm pie or quiche dish, then place back in the fridge and make the filling.
Place the cranberries into a sauce pan and add the wine or water and icing sugar. Then cook for about 10mins over a low/medium heat until the cranberries are beginning to burst open. Set aside.
Beat the sugar and eggs together and add the melted butter. Stir in the ground almonds. Take the lined pie dish out of the fridge, pour the cranberries into the bottom of the dish and then pour the almond egg mixture ontop. Scatter with the ground almonds and place in the oven for about 30mins. Check after 20 mins the pie should look golden and just the risen and fragrant.

 

 


signature