Monthly Archives: May 2006

I must admit I’m a bit of a fussy eater so when I find something I enjoy I usually eat it to death. My current fad is Cauldron Falafels. To me they taste like a cross between onion bhaji’s and stuffing! My aim is to learn how to do make them myself. In all my holy domestic goddessness I slipped tonight with the evil that is Angel Delight. I swear it used to taste alot better when I was 6. I think what put me off was that when I was trying to whisk it I was reading the ingredient list and though “hmm, so I’m technically making additive laden, rasberry flavoured, whipped potato starch”….nice

I find lunch one of the most boring, uninspiring meals of the day. Since trying to cook most of my meals from scratch, I’m finding usual “work” lunches like tinned soups and ready made sandwiches from the canteen far too salty. I’m a big fan of soups especially minestrone. They are harty, fill you up, low in calories & additives and tasty. My fave has to be this adapted recipe from the Good Food Mag – Feb 2006.

Minestrone Soup
(Serves 4)

2 tbsp olive oil
1 onion
100g/oz chopped streaky bacon
2 large carrots, chopped
2 sticks of celery, chopped
1 garlic clove, chopped
1 can of chopped toms
1L / 1 3/4 pt veg stock
few cabbage leaves shredded
1 can of haricot beans
healthy handful of pasta

1) Heat oil, add onions and bacon. Fry for 5 min until brown. Tip in carrots, celery, potato and garlic. Cook for a few mins.

2) Add toms, stock and bring to the boil. Simmer partially covered for 30 min. Stir in cabbage after 15 min. Also add pasta.

3) Drain and rinse beans. Add to pan. Cook for an additional 3 mins.

It keeps for about 3 days in the fridge.

Advertisements

Cherry & Almond Tart

This is one of the first cakes I ever made and with cherries about to come back into season it is a fantastic summer pudding. So easy and so incredibly delicious served warm with a good dollop of decent vanilla ice cream *licks lips*

Cherry & Almond Tartthink Cherry Bakewell, but without the icing.

1 ready made sweet shortcrust pastry base (no matter hard I try I cannot make shortcrust pastry)
3 tbsp forest fruit jam
100g butter, softened
100g caster sugar
2 large eggs
25g plain flour
100g ground almonds
125g cherries, pitted
icing sugar for dusting

1) Preheat oven to 180oc
2) Beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs. Stir in the flour and almonds until well combined.
3) Spread thick layer of jam on the pastry base.
4) Spread almond paste onto base and push cherries in slightly. Dust with icing sugar.
5) Bake for 35-40 min until risen & golden

Shopping list for Trainee Domestic Goddess
* Decent sized, pretty apron – you don’t want to ruin your top or drop cake mix on your Jimmy Choo’s
* Green & Blacks chocolate – of course you must eat half of it as “quality control”
* ditto for Baileys, red wine and vodka.
* funky scales -makes it look like you know what your doing.
* A library of cookery books including. Nigella – How to be a Domestic Goddess, River Cottage Family Cookbook, Jamie’s Dinners , Nation’s Favourite Food
* Subscription to Good Food Magazine & Prima. Don’t laugh Prima has great recipes.
* An understanding and enthusiastic Fiance/husband/boyfriend/family to try recipes on and say how lovely your food is, even if it tastes awful.

testing again…i will get the hang of it!

testing testing ;)

%d bloggers like this: