Sunday 30 October 2011

Signs of Winter

Parsnips, Kale and celery - some of the last allotment veg this year

Yummy slow cooked, sticky beef stews. I always mess around with the ingredients as I don't think you can ever go too far wrong with some some stewing steak, veg, stock, red wine or guiness, and any extras with 3 hours in a low oven. This is one of my fave recipes to base on:

 BEEF CASSEROLE - Gordon Ramsey's Sunday Lunch
"This casserole is the perfect winter warmer. Braising beef is slowly cooked with herbs and vegetables in red wine, which gives the stew a depth of color and a wonderful rich flavor. Flavored mash and sautéed cabbage are ideal accompaniments."
1 3/4lb (800g) braising beef
3 tbsp all-purpose flour
sea salt and freshly ground black pepper olive oil, for cooking
7oz (200g) smoked bacon, cut into small cubes
2 medium carrots, peeled
1 small celeriac, about 1lb 9oz (700g), peeled
5oz (150g) pearl onions (or baby shallots), peeled
few thyme sprigs
2 bay leaves
9oz (250g) crimini mushrooms, trimmed halved if large
1 tsp tomato paste
2 cups (500ml) red wine
1 1/4 cups (300ml) beef or chicken stock
handful of Italian parsley, chopped
Instructions:
Heat the oven to 300°F (150°C). Cut the beef into bite size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat. Heat a little olive oil in a large cast-iron casserole over
medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside. Add the bacon to the casserole and sauté gently until lightly golden, adding a little olive oil if necessary.
Meanwhile, cut the carrots and celeriac into 3/4-inch (2-cm) cubes. Tip them into the pan with
the whole onions, thyme, and bay leaves and stir over medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato paste and sauté for another 2 to 3 minutes.
Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add the stock and bring the liquid to a boil, then lower the heat and simmer for a few minutes. Return the
beef to the casserole and stir to immerse the meat in the liquid completely. Put the lid on the casserole and cook in the oven for 2 1/2 hours or until the beef is very tender.
Check the seasoning, then scatter the chopped parsley over the stew. Serve with Buttered Savoy Cabbage, Mustard Mash and  Celery and Corn Salad.

Indoor fun & games



One of my most favourite things in the world.  Is there anything more romantic than cuddling up with a glass of red wine and an open fire. Heaven.

Wednesday 19 October 2011

A simply lovely afternoon

Pony rides at a friend's birthday party. George is quite the young cowboy and such a lovely setting in the autumnal sunshine




Cakes and Wellies

I volunteered to make a load of cakes for the cake sale which was part of George's pre-school sponsored welly walk and fun run morning.  Ry was doing his bit by entering the 10K rather gruelling hill run (coming a very respectable 2nd / 30, cue happy husband).  George and I donned our wellies and I got baking.  Calorie counting was not in the equation although as lovely as I like to make my cakes look sometimes, once I know how much lard has gone into them the appeal can diminish a little. See content of Mars Bar cake below...


Mars Bar Tray Bake: Recipe
Cupcakes: Recipe
Plain and cherry shortbread (My absolute fave): Recipe from Tana Ramsey's Family kitchen
INGREDIENTS
  • 100g plain flour
  • 50g cornflour
  • 50g caster sugar
  • 100g cold butter
METHOD
  1. Preheat oven to 160ºC/310ºF/gas 2½. Grease and line a 20cm cake tin
  2. Add the flour, cornflour and sugar in the bowl of the electric mixer, chop the butter into small cubes and add that.
  3. Turn the motor onto lowest setting and watch as mixture gradually becomes crumbly and then begins to come together in heavy lumps. At this point turn the motor off and tip the cumbly lumpy mixture into greased cake tin.
  4. Push the shortbread down firmly with back of dessert spoon. Flatten as much as possible and prick all over with a fork.
  5. Bake for 25minutes until cooked but not brown.
  6. As soon as it’s out of the oven but still in the tin, but into slices and sprinkle lightly with caster sugar. Leave in tin until cooled.
Will keep for 2-3 days in air-tight container and also freezes well. Apparently.

A happy family post welly walk, cake sale and fun run.

Thursday 13 October 2011

Sardine Thursday

Market day today. 10 Sardines for a fiver - we bought 20!  George's love of bones does also extend to fish and he loved this evenings's creation. Grilled sardines seasoned and drizzled with lemon and olive oil and banged under the grill for 3 minutes each side (a la Jamie Oliver!).  Served with the last of the allotment runner beans, some market asparagus and some rice which I fried with some garlic, red onions, thai fish sauce, little peppers from the greenhouse (chillis would have been fab but George not so keen) and parsley.  All a bit of a mish mash but pretty yummy.

Autumn leaves

Can't beat a bit of leaf kicking in the gorgeous Wendover Woods.




Saturday 8 October 2011

Tomato Tarte Tatin

Some things, like tomato soup, even home made, are a bit all or nothing for me. Love it then hate it. I'm so over it now.  But still got tonnes of tomatoes and was pretty pleased with this very simple non-soup tomato creation.

Recipe

Thursday 6 October 2011

Indian Summer

I always thought they were something of a myth. Not so. We had a wonderful few days of sun and heat.  The smell in the balmy air, the golden shine of the late summer sun and the wonderful lack of expectation made those days feel like such a gift.  Summer went out in a blaze of golden glory.



The second summer flowering always produces more vibrant coloured flowers - to attract the insects which are far fewer in number than earlier in the year.

Crab apples


Birthday Boy

The last couple of weeks have been packed full of parties, presents and cakes.  My baby boy turned 3 on Monday.  Sorry darling, no matter how you fight it you will always be my absolutley gorgeous and most special baby boy.  One animal themed party - complete with tractor rides - and one Mickey Mouse party made for a very happy, if slightly spoilt, birthday boy and a completely knackered mummy.  The chaos does mean the the pictures are limited to my talented dad's rather than my own.



I made the cake (chocolate of course) with the slightly illuminous grass and out of proportion barn etc! My friend and mummy  of 2 other birthday boys made the gorgeous animals from marzipan and sugar paste.

Tractor rides were a big hit


I love this picture which shows the stress involved in trying to ensure that each of the 38 children had a turn at unwrapping pass the parcel!


I hired a tin from the local cake shop to get Mickey's face shape.  Then just used a piping bag to make his face. I'm thinking it was easier than it looks.

George is Mickey Mouse mad right now. I have resorted to telling him most days that we have a power cut to restrict the television viewing.

George with two such special friends.

Passing the taste test.

Fave pressies