Wrecking Ball

That’s how I feel at the moment (can you tell I have been listening to a lot of Bruce Springsteen). I am totally buggering everything up. I can’t seem to make a right decision or do the right thing. I feel like I should have a sign on my forehead, handle with care, highly explosive! Argh… I could focus on the relationship breakdowns, pain in the arse emails, texts, etc etc culminating in my actually going to a shrink! Well it was only a matter of time really. I guess at some point you have to say to yourself. SEEK HELP. I’m actually laughing now…I am trying to focus on the positive things that are happening I guess finally realising that I need to get stuff off my chest is a good thing. The trouble with a marriage breakdown, is your friends (especially the married ones) don’t really want to know and the unmarried ones don’t really understand. So I guess the best thing to do is find a complete stranger and pay him/her to listen to you bang on….I have my first date this week! Oh dear maybe should have booked a therapy session before going out! Oh well too late now.. That’s a good thing? I think? Best not to think too deeply about that!  I have been nominated for a blogging award, no chance after they read this post.  My kids are ridiculously happy and seem to be doing really well at school. All good.

During the week my friend Skyped me from the States and after telling her I think I have lost my cooking mojo. She sent me some recipes and generally kicked me in the backside! Fabulous recipes, I cooked one of them. It’s called Cotton Soft Japanese Cheesecake. Its lots of eggs, separated, cream cheese, milk and a bit of flour…cooked in a bain marie, or in my case I just shoved a big pan of water into the bottom of the oven. It comes out light and fluffy, like a cushion of eggy, cheesy loveliness…I also cooked burgers and chips for the kids…no horse meat I promise…

Right I shall leave you now before I get myself into trouble again.

Have a better week then I am.

Love Rachelle x

 

 

 

 

 

 Cotton Soft Japanese Cheesecake

Make this, be happy…

Ingredients

  • 140g fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 150g butter
  • 250g cream cheese
  • 100ml fresh milk
  • 1tbsp lemon juice
  • 60g flour
  • 20g cornflour
  • 1/4 tsp. salt
Method
  • Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 
  • Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 
  • Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). 
  • Makes 1 (8-inch) cheesecake, 12 servings.

 

 

 


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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

 

 

 


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Aside

Run for Cover

The two year old has taken over. We are at his mercy. It is like living with a diminutive megalomaniac. Nothing is sacred, everything is thrown, broken, chewed and abused. The throwing, the throwing! Why oh why does he have to throw everything? The girls run for cover as soon as he has a toy in his hand. No amount of cajoling, bribing, asking nicely or just plain telling off will stop the madness.   The trouble is he is so cute, you have to forgive him within seconds…

Amongst the missile fire, I managed to bake a cake for the Pavlina’s birthday (the kids childminder) and I am pleased to say, all of the cake remained either on his plate or in his mouth. I made Nigella Lawson’s Chocolate Malteser Cake. Its a staple in our house, I can practically make it in my sleep.

For Halloween the kids did a mountain of pumpkin carving and from the spoils I made a pumpkin cheese cake. I am not really a huge fan of pumpkin pie. As I am half American I feel I should attempt to like it but I find the texture quite cloying. I know a lot of recipes call for canned pumpkin, which is an ingredient that I have never really felt comfortable with.

I made a traditional biscuit base and then roasted squash with fresh ginger and brown sugar. I also added stem ginger too just to give it a bit of a spicy hit. I think this might become a part of our Halloween supper from now on.

I leave you with my recipe for pumpkin and ginger cheesecake and also a few photographs of my Thanksgiving side dishes which were featured in Fashion Affair Magazine this month.

Have a wonderful week!

Rachelle x

Butter wouldn’t melt…yeah right!

Naked Potatoes

Posh Green Bean Casserole

Nigella Lawson’s Chocolate Malteser Cake

Pumpkin and Ginger Cheesecake

For the base

  • 200g digestive biscuits
  • 100g butter

For the filling

  • 500g pumpkin or squash peeled and roasted
  • 60g fresh ginger grated
  • 50g light brown sugar
  • 2tbs butter
  • 200g cream cheese
  • 100g stem ginger
  • 2tbs stem ginger syrup
  • 150ml double cream

Turn the oven on to 180c.

Peel and chop the squash roughly place in a roasting dish toss with the grated ginger, sugar and butter. Roast for 30 minutes until soft and cooked.

Whilst the squash is roasting put the digestive biscuits and the butter into a food processor with the blade attachment and whizz till the mixture resembles damp sand. Tip into a 9 inch pie dish and using your fingers or the back of a spoon press the mixture firmly down. Place in the fridge to cool.

Take the cooled squash and place in a food processor with the stem ginger and the ginger syrup. Puree and tip into a large mixing bowl. In a medium bowl whisk the cream to soft peak stage. Tip into the bowl with the squash add the cream cheese and mix thoroughly. Pour into the chilled biscuit base and using a spatula evenly spread the mixture over the base. Place in the fridge to chill for an hour or so. Serve with pouring cream.

 

 

 

 


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