The Old Man The Gateway (To the Kings magic kingdom) The Owl (with my mum) The Dragon Storytelling at East Carlton Park: The King’s Folly. |
Friday, 30 September 2011
The Story of the King's Folly
The Tree Spirits
The Old Man The Gateway (To the Kings magic kingdom) The Owl (with my mum) The Dragon |
Sunday, 25 September 2011
25/09/2011 Eloise's visit
Show me, show me your groovy moves!
Choosing a sticker with Grandad Mike.
Trying out the new stamping pens. (Not a good idea) Indelible ink
Eloise showing us her 'groovy moves' and drawing at Nanny 'Glitter's' house.
Choosing a sticker with Grandad Mike.
Trying out the new stamping pens. (Not a good idea) Indelible ink
Eloise showing us her 'groovy moves' and drawing at Nanny 'Glitter's' house.
Thursday, 22 September 2011
Cream of Celery Soup
Now the Autumn has officially arrived I thought of making soups.. I have always made Butternut squash soup up until now, never been too adventurous with ingredients, but found this on my DSF website and it looked delicious. so here it is. have a go.....
Ingredients:
celery - 1 "bunch?" ish (if bunch is the right word!).
leeks - a couple, depends on size but i usually use 2 decent sized ones
potato - the original recipe wanted about 100g, but i tend to just chuck in 1 small baking sized one. Would be ok without just thinner i guess.
butter
veg. stock - 1 pint
salt/pepper
cream - half of the normal sized tubs of cream you get (eg elmlea etc), or 1 of the smaller tubs.
+ food processor/blender, and a big pan - we use a huge bottom half of a steamer pan, and make this in a larger quantity than above.
1. Chop up celery - save the leafy bits for later. also chop the leeks, and peel/dice the potato(s).
2. Melt a good lump of butter/marg in the bottom of the pan, chuck in celery, leek, potato and coat them with butter. Cook for 15 mins or so, till they're not quite as hard.
3. Add the veg stock. (It was perhaps chicken stock in original recipe i think, cant remember but i always use veg stock). Wait till it starts to simmer, then cover and cook again for about 20 mins. Veg should be real tender by then - no crunchy celery etc!
4. Puree the soup. (+ Put back in a pan!).
5. Stir in the cream. Should be a nice pale greeny colour now.
6. Season with pepper / salt (i like plenty pepper in mine... and a sprinkling of salt).
7. Reheat till hot enough to eat, sprinkle celery leaves on top if you wish as a garnish, (or eat them whilst waiting for soup to cook...)
Enjoy!
Ingredients:
celery - 1 "bunch?" ish (if bunch is the right word!).
leeks - a couple, depends on size but i usually use 2 decent sized ones
potato - the original recipe wanted about 100g, but i tend to just chuck in 1 small baking sized one. Would be ok without just thinner i guess.
butter
veg. stock - 1 pint
salt/pepper
cream - half of the normal sized tubs of cream you get (eg elmlea etc), or 1 of the smaller tubs.
+ food processor/blender, and a big pan - we use a huge bottom half of a steamer pan, and make this in a larger quantity than above.
1. Chop up celery - save the leafy bits for later. also chop the leeks, and peel/dice the potato(s).
2. Melt a good lump of butter/marg in the bottom of the pan, chuck in celery, leek, potato and coat them with butter. Cook for 15 mins or so, till they're not quite as hard.
3. Add the veg stock. (It was perhaps chicken stock in original recipe i think, cant remember but i always use veg stock). Wait till it starts to simmer, then cover and cook again for about 20 mins. Veg should be real tender by then - no crunchy celery etc!
4. Puree the soup. (+ Put back in a pan!).
5. Stir in the cream. Should be a nice pale greeny colour now.
6. Season with pepper / salt (i like plenty pepper in mine... and a sprinkling of salt).
7. Reheat till hot enough to eat, sprinkle celery leaves on top if you wish as a garnish, (or eat them whilst waiting for soup to cook...)
Enjoy!
Low Carb' Icecream
Want to try my ice-cream? Don't have to have an ice cream maker. Following works:_
mix two egg YOLKS with 10 teaspoons canderel (or similar) POWDER until you get a yellow gooey mix. To separate the yolks from the whites, just crack the eggs into your hands and let the white run out between your fingers. (Doesn't work if you break the egg yolk when you crack the egg!)
Add 250 mlls milk (full cream, low fat, doesn't matter) and 60mls of strawberry 'crusha' milkshake powder - (Low carb/sugar variety) to the yellow goo and mix up to get a pink mixture.
In a separate bowl, beat (whisk) 150mls of double cream until it starts to go stiff - not solid, just so you get little peaks when you lift the cream a bit.
Add the pink stuff to the cream, and mix it all up. If you have an ice cream maker, put it in. If not, put the bowl in the freezer and take it out to stir REGULARLY (every 15 mins?) until it sets to the right consistency. (NOT totally frozen)
At this stage, I take it out and put it into about 6 little separate bowls (ramekins), cover them in clingfilm and then foil, and put in freezer to keep.
When you want one, take it out and stand it in the fridge for about 30 mins before eating to let it soften a little.
Sounds complicated, but the whole process with the mixtures only takes about ten mins when you're used to it.
Each ice cream is about 1.7 grams carbs
mix two egg YOLKS with 10 teaspoons canderel (or similar) POWDER until you get a yellow gooey mix. To separate the yolks from the whites, just crack the eggs into your hands and let the white run out between your fingers. (Doesn't work if you break the egg yolk when you crack the egg!)
Add 250 mlls milk (full cream, low fat, doesn't matter) and 60mls of strawberry 'crusha' milkshake powder - (Low carb/sugar variety) to the yellow goo and mix up to get a pink mixture.
In a separate bowl, beat (whisk) 150mls of double cream until it starts to go stiff - not solid, just so you get little peaks when you lift the cream a bit.
Add the pink stuff to the cream, and mix it all up. If you have an ice cream maker, put it in. If not, put the bowl in the freezer and take it out to stir REGULARLY (every 15 mins?) until it sets to the right consistency. (NOT totally frozen)
At this stage, I take it out and put it into about 6 little separate bowls (ramekins), cover them in clingfilm and then foil, and put in freezer to keep.
When you want one, take it out and stand it in the fridge for about 30 mins before eating to let it soften a little.
Sounds complicated, but the whole process with the mixtures only takes about ten mins when you're used to it.
Each ice cream is about 1.7 grams carbs
Wednesday, 21 September 2011
Sweet little love bird
The most adorable little bird at the Parrot Zoo, A lovebird, he just settled on our shoulders and finally went to sleep on Mikes shoulder, this was a walk-through section of the Zoo, amazing - all the birds are so tame and just come and fly onto you, beautiful!
S'cold today Brrrrr
This poor little parrot was in the Parrot sanctuary in Friskney, Lincs. he was shivering and such a pitiful sight - my heart went out to him
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