Monday, 31 May 2010
Friday, 21 May 2010
Today we've been celebrating my eldest sons 8th birthday -We had a few of his friends round for a 'World Cup' football party and a BBQ after school.It all went well, and felt like quite a relaxed event - I have to admit to usually finding children's birthday parties quite stressful. I think as parents we put a lot of pressure on ourselves to make it a perfect day, but things don't always go to plan. The day did start rather too early (4:40am!) and by the end of the day we had a very tired little boy on our hands, but now I am sitting down with a glass of wine in hand, kitchen tidied, and looking at the photos of his special day, all the hard work seems worth it just to see his happy little face.
So, tonight I will enjoy some of peace and allow myself a few days recovery before the onslaught of my June baby's birthday...
Tuesday, 18 May 2010
Gorgeously scented basil
..and outside my Sweet Peas are taking flight!
...all is well in my little herb patch..
Gardening in the North of Scotland certainly has it's challenges, but this year I've a good feeling...watch this space!
Thursday, 13 May 2010
Wednesday, 12 May 2010
These biscuits are similar to the ginger nuts you can buy in the shops, I'd run out of golden syrup at the time, so I substituted honey which worked just fine in the recipe, and arguably a bit healthier!!
170g (6oz) self-raising flour
1 tsp teaspoon of bicarbonate of soda
70g (2.5oz) of sugar
1 tsp of ground ginger
70g (2.5oz) of butter or margarine
115g (4oz) of Golden Syrup
A pinch of salt
Place the flour, salt and fat into a bowl and rub them together until they form a breadcrumb-like texture. Once you have the crumb-like texture, mix in the sugar, ginger and bicarbonate of soda.
Now add the syrup (you might find it easier to warm the syrup slightly) and stir it all together. It should, maybe with the help of your hand, be holding itself together quite well.
Make small balls of your biscuit mixture. When cooked these spread, so then lay them on the tray with a lot of space between each one, and flatten slightly.
Bake them in a moderate oven (160 degrees C / 320 degrees F) until golden brown. They will be ready in around 10 minutes.
Monday, 10 May 2010
Thursday, 6 May 2010
Tuesday, 4 May 2010
Monday, 3 May 2010
This was all going to be worth it though, as growing rapidly in the heat of my conservatory is a tray of wheatgrass and I was eager to test it out as a juice ingredient. Growing wheatgrass is new to me, you sprinkle it on the top of a tray of compost, keep it well watered and within 2 weeks have a luscious tray of well, grass. Apparently there are huge health benefits of eating wheatgrass, but the one that sold me-
How fantastic does that sound?? OK, I'm a tad gullible when it comes to things like that, but I was keen to give it a go, and would be chuffed if my vegetable phobic children (and husband!?) would give it a go..
I decided to mix in some Kiwi fruit to sweeten the blow and pad it out slightly - I 'harvested' about a cereal bowl worth of grassy cuttings and wasn't sure exactly how much juice I would get from that quantity.
So, four glasses of pretty potent looking green stuff - I added a handful of ice cubes and a splash of apple juice (the kiwi's were a bit on the sour side). The verdict?
It's the cleaning of the Juicer afterwards that is always such a pain and a faff though, it almost puts me off - anyone else had any experiences with Wheatgrass? could I just whizz it in a smoothie using a blender instead??