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
The Parrot Sanctuary
Our visit to the Parrot Sactuary in Friskney, Lincs. It was a rainy windy day, but we had a nice afternoon looking at all the beautiful parrots and the poorly ones that had been rescued. This one was the most amazing blue, very cute and friendly.
Tuesday, 13 September 2011
Double chocolate chip muffins
110g soft unsalted butter (or Utterly Butterly or similar)
110g Greek Yoghourt
2 tsp orange essence
1 cup Splenda
4 tbs unsweetened cocoa powder
1 tsp Baking Powder
170g ground almonds
4 eggs
50g dark choc chips
50g white choc chips
Preheat oven to gas mark 4/180C. Whisk the butter, yoghourt, orange essence and Splenda together until well combined. Beat in the eggs one at a time. Fold in the ground almonds, baking powder, cocoa powder with a spoon. Add the choc chips (reserving around 36 white choc chips for decoration) and fold in well to ensure they're evenly distributed. Spoon the mixture into cup cake moulds, filling them up to just about 1/3rd of an inch from the top then put 3 white choc chips on top of each one. I have a set of silicone moulds which are brill, but you can line muffin tins with the paper ones. Cook for approx 20 minutes until a skewer comes out clean. Enjoy!
Makes 12 - approx 7.1 carbs each.
110g Greek Yoghourt
2 tsp orange essence
1 cup Splenda
4 tbs unsweetened cocoa powder
1 tsp Baking Powder
170g ground almonds
4 eggs
50g dark choc chips
50g white choc chips
Preheat oven to gas mark 4/180C. Whisk the butter, yoghourt, orange essence and Splenda together until well combined. Beat in the eggs one at a time. Fold in the ground almonds, baking powder, cocoa powder with a spoon. Add the choc chips (reserving around 36 white choc chips for decoration) and fold in well to ensure they're evenly distributed. Spoon the mixture into cup cake moulds, filling them up to just about 1/3rd of an inch from the top then put 3 white choc chips on top of each one. I have a set of silicone moulds which are brill, but you can line muffin tins with the paper ones. Cook for approx 20 minutes until a skewer comes out clean. Enjoy!
Makes 12 - approx 7.1 carbs each.
Monday, 5 September 2011
Blueberry Cake/muffins
2oz butter
20z cream cheese
1/2 oz splenda
3 eggs
1/2 teasp vanilla
3 1/4 oz ground almonds
1/2 teasp baking powder
small pinch salt
punnet of blueberries
Cream together butter, cream cheese and splenda.
Add eggs, vanilla extract and mix
Add ground almonds, baking powder, salt and stir until well mixed
Add the blueberries and fold in gently.
Pour into non stick loaf tin.
Bake at 350' for 35 - 40 mins - mine too a good 40mins
Golden brown and firm to touch when done.
I cut the cake into approx 1" squares.
The result is a lovely two tone cake, quite sticky on top but moist all through - the blue berries did sink a little but as you will see makes for an interesting cake.
20z cream cheese
1/2 oz splenda
3 eggs
1/2 teasp vanilla
3 1/4 oz ground almonds
1/2 teasp baking powder
small pinch salt
punnet of blueberries
Cream together butter, cream cheese and splenda.
Add eggs, vanilla extract and mix
Add ground almonds, baking powder, salt and stir until well mixed
Add the blueberries and fold in gently.
Pour into non stick loaf tin.
Bake at 350' for 35 - 40 mins - mine too a good 40mins
Golden brown and firm to touch when done.
I cut the cake into approx 1" squares.
The result is a lovely two tone cake, quite sticky on top but moist all through - the blue berries did sink a little but as you will see makes for an interesting cake.
Lush Lemon Cake/pudding
4oz (113gm)60-70% buttery spread (I used Utterly Butterly)
4oz (113gm) Greek Yoghourt (I used Lidl cheap stuff in a big container for £1.50 or so)
1 CUP (22gm) Splenda
4 eggs beaten
2 teaspoons Orange Essence (could have been lemon but I only had orange)
6oz (170gm) Ground almonds
1 teaspoon Baking powder
3 unwaxed whole lemons
Put the lemons into a pan with plenty of water, bring to the boil and simmer for 1.5 hours. I am told you can prick them all over with a fork and put them into a closed container in the microwave and do on full power 8 mins - well that was for 2 lemons - I haven't tried. Whatever, they must be very soft and tender. Remove from the water with a slotted spoon carefully or they will splatter all over if you use a colander to drain em (I used one lemon that had gone really dried up but it was OK and softened in the boiling process). Allow to go cool. When just warm split them open and remove all the seeds with your fingers and/or a sharp pointed knife. Roughly tear them up into about 2" bits. Put into a food processor.
Preheat oven to 180C gas mark 4. Add all the other ingredients to the food processor and process for a couple of minutes until you have a smooth cake batter.
Butter and bottom line a cake tin (I used a 21cm dia springform tin) and tip the batter in and cook for 30 - 40 mins. The "cake" forms a sort of skin, but don't worry. The "cake" should come out of the oven still feeling slightly soft but springy. Eat very slightly warm!
4oz (113gm) Greek Yoghourt (I used Lidl cheap stuff in a big container for £1.50 or so)
1 CUP (22gm) Splenda
4 eggs beaten
2 teaspoons Orange Essence (could have been lemon but I only had orange)
6oz (170gm) Ground almonds
1 teaspoon Baking powder
3 unwaxed whole lemons
Put the lemons into a pan with plenty of water, bring to the boil and simmer for 1.5 hours. I am told you can prick them all over with a fork and put them into a closed container in the microwave and do on full power 8 mins - well that was for 2 lemons - I haven't tried. Whatever, they must be very soft and tender. Remove from the water with a slotted spoon carefully or they will splatter all over if you use a colander to drain em (I used one lemon that had gone really dried up but it was OK and softened in the boiling process). Allow to go cool. When just warm split them open and remove all the seeds with your fingers and/or a sharp pointed knife. Roughly tear them up into about 2" bits. Put into a food processor.
Preheat oven to 180C gas mark 4. Add all the other ingredients to the food processor and process for a couple of minutes until you have a smooth cake batter.
Butter and bottom line a cake tin (I used a 21cm dia springform tin) and tip the batter in and cook for 30 - 40 mins. The "cake" forms a sort of skin, but don't worry. The "cake" should come out of the oven still feeling slightly soft but springy. Eat very slightly warm!
Jelly Cakes
Jelly cakes
2 egg
4ozground almonds
2 tablespoons oil
1/2 tspn baking powder
Mix together and then put into little muffin cases. Cook for about 5 mins on a hot oven.
Make up a packet of sugar free jelly. When cakes are cool, pour a splosh of jelly over each one, then put in the fridge to set. Maybe a drizzle of dark chocolate over the tops? a Drizzle !!!
Yummy
2 egg
4ozground almonds
2 tablespoons oil
1/2 tspn baking powder
Mix together and then put into little muffin cases. Cook for about 5 mins on a hot oven.
Make up a packet of sugar free jelly. When cakes are cool, pour a splosh of jelly over each one, then put in the fridge to set. Maybe a drizzle of dark chocolate over the tops? a Drizzle !!!
Yummy
Sunday, 4 September 2011
Friday, 2 September 2011
East Carlton Park
Me, Mum and Jaz over the park at East Carlton on 1st day of Autumn - practically the hottest day of the year!!!! Beautiful
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