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Monday music

March 22, 2010

I’ve been hearing this a lot lately

Broken by a baby

March 20, 2010

I finally got to meet my friend’s son this week.  He’s 4 months old and we haven’t been able to meet up for one reason and another, eg my toe op, Christmas, snow, her famly being poorly, etc.

It doesn’t help that K is living out in the sticks at the moment so it takes an hour to drive there.  Even if I left home at 6 o’clock it would’ve been dark and late travelling crappy roads.  At least they’re in the process of moving closer.

Anyways, I got there and he’s gorgeous.  I posted a photo on twitpic the other day.  If I could only get the hang of doing photos on here I’d post one.  If anyone wants to see him, look on twitpic or I can email. 

Title comes from me lifting J from sitting on my knee to him standin on my knees.  The pain in my bad arm was excruciating.  Good job K’s chap has the same problem and there were painkillers available.

Plastic fantastic

March 20, 2010

1. George Clooney

2. David Tennant

3. Khaldoon Al Mubarak

4. Jose Mourinho

Would post photos but I think I’ve broken the bit that does them

Turkey Stew

March 20, 2010

I promised this ages ago.

Turkey Stew

400g diced turkey thigh – you can use more or less according to taste

1 onion, chopped

1 jar supermarket cheap curry sauce, eg Morrisons @ 12p

1 bag frozen stew/winter mix vegetables (weighs about 1kg – carrots, swede, onion, etc)

1 tin chopped tomatoes in juice

Chicken stock – ½ to 1 pint

Method

1. Brown turkey in pan.  Transfer to slow cooker.

2. Soften the onion if you feel like it.  Add to slow cooker.

3. Put frozen veg in pan and add boiling water.  Bring back to boil then strain.  Add to slow cooker.

4. Add rest of ingredients to the slow cooker.  Use stock according to your own preference.

5. Give it a stir.  Put lid on and leave to cook. 

If I make this the day before, I start at 11pm-ish and leave to cook overnight.

If making in the morning, it gets to cook whilst I’m out at work.

Cheap, cheerful and filling.  Makes at least 4 portions.  Freezeable.

Can’t remember off hand how many WW points but it wasn’t many.

Melting Moments

January 27, 2010

Time to Eat WW recipe

100g (3½oz) self raising flour

50g (1¾ oz) icing sugar

½ vanilla pod

75g (2¾oz) self raising white flour

75g (2¾oz) cornflour

1. Preheat oven to Gas 4/180°C/fan oven 160°C.  Line 2 baking trays with non-stick baking parchment.

2. Beat the margarine and sugar together until pale and fluffy.

3. Scoop out the vanilla seeds and beat into the mixture.  Add the flout and cornflour and mix to form a stiff dough.

4. Divide into 16 small balls and arrange on the baking trays.  Press them down with a fork.

5. Bake until just golden 12-15mins.  Cool on the baking trays for 10 mins, then transfer to a wire rack and allow to cool completely.

I didn’t have any vanilla pods in so used some essence.

Almond essence is rather divine.

So is mixed spice.

Ginger is next on the list but I need more sugar and cornflour before I try that.

WW 1½ points, total 25.  Again, I make mine into point-sized portions.

I found when pressing down with a fork the dough wanted to stick to it so didn’t really bother.  I went for the rustic appprach.

Freezeable.

Delicious warm.

Lemon fairy cakes

January 27, 2010

Another WW Time to Eat favourite

75g (2¾oz) self raising flour

50g (1¾ oz) polyunsaturated margarine

50g (1¾ oz) caster sugar

1egg, beaten

Finely grated zest of 1 lemon

1tbsp fresh lemon juice

Topping

1 tbsp lemon curd

1 tbsp boiling water

1. Preheat oven to Gas 5/190°C/fan oven 170°C.  Line a 9 hole bun tin with paper cases.

2. Sift the flour into a bowl.  In a separate mixing bowl beat the margarine and sugar together until pale and fluffy.  Add the beaten egg, lemon zest and juice with 1 tbsp of the flour and mix well.

3. Add the remaining flour to the mixture and fold in with a metal spoon.  Divide the mixture into the paper cases and bake for 15 mins, until the sponges are springy to the touch.

4. While the cakes are still warm, mix the lemon curd with the boiling water and brush this over the surface of the cakes.  Allow to cool before serving.

WW 2 points.  16 total recipe.

I have a 12 bun tin so used that and made 12 – less points per cake.

Freezeable.

I used all the juice from the lemon, plus some of the flesh.

Also, I used golden granulated sugar with no ill effects.

Delicious warm.

Oat crumbles

January 27, 2010

A lovely  WW recipe from Time to Eat

75g (2¾oz) plain white flour

75g (2¾oz) Demerara sugar

75g (2¾oz) porridge oats

½ tsp ground nutmeg

75g (2¾oz) polyunsaturated margarine

1 tbsp honey

1. Preheat oven to Gas 4/180°C/fan oven 160°C.  Line 2 baking trays with non-stick baking parchment.

2. Mix together the flour, sugar, oats and nutmeg.

3. Melt the margarine in a small saucepan with the honey and then pour it over the dry ingredients.  Mix well and place 16 spoonfuls of the mixture, set wellapart, onto the prepared baking trays.

4. Bake for 15 minutes until the biscuits hve spread out and are golden brown.  Allow them to cool on the baking trays for 5 minutes and then transfer them to a wire rack to cool completely.

WW 1½  points each. 24 for total recipe.  I make 24 smaller biscuits.

Even nicer if you skip the nutmeg and add ginger to taste.

Keep for 1 week in airtight container.

Freezeable.  I make a double batch at a time.

Delicious warm

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