Eat well - travel often

Month: November 2012

Stir Up Sunday – A Family Affair!

Stir Up Sunday – A Family Affair!

My daughter’s step-mother invited me to join her and my daughter to make our Christmas pudding together this year.  In an attempt to create harmony and a good feeling at Christmas I accepted the offer.  The plan was to meet at Caroline (the step-mother)’s house mid […]

Book Review: Salt Sugar Smoke – Diana Henry

Book Review: Salt Sugar Smoke – Diana Henry

  My earliest memory of home made jam making is from when we used to spend our annual family vacation at a cottage by the seaside in Maine, USA.  My mother, sister and I would go to this wild raspberry site and pick all morning […]

Bright Lights & Bright Colours for Kenwood

Bright Lights & Bright Colours for Kenwood

Kenwood , a household name in kitchen mixers and everyday appliances have introduced a very vividly coloured range of some of their kitchen products like kettle, toaster, hand mixer, kmix food Mixer and more.  This bright range comes in orange, magenta, green, yellow and blue. 

To celebrate this range Kenwood invited a group of food bloggers to an event which they held at the Waitrose Cookery School in North London.  The dress code was ‘wear bright colours’ and as we arrived it was made clear why.  Even the cocktails were bright colours!

After cocktails we were invited into the lecture theatre for a quick run through how we were going to make macarons!  I had never made these before so I was both excited and a little scared.  We paired up and my friend Ren and I got ready to work together and make our macaron.  All of the ingredients were weighed out and ready for us and each table had a different food colour.  We had pink.

We were going to use the Italian Meringue method which involves heating water and sugar to 114oF then adding it to the egg whites we were simultaineously whipping in our brightly coloured kMix food mixer. This was then mixed into an ground almond mixture and put into a piping bag.  We then pipped onto the sheet baking pans and into the oven.

 

Heating the sugar syrup before adding to the egg whites.
 
Egg whites whipped and ready to be mixed with the almond mixture.
 
Baked and cooling.

When the circles cooled they were sandwiched together with a flavoursome icing and placed on plates to join all the other team’s on the counter top.
 
Our baby pink finished macarons.
 
Everyone’s finished macarons up for display.
 
 
After all that hard work a drink and quick snack before home time.

We were given a box of everyone’s different flavour and colour meringues and a fantastic ‘goodie bag’ to take home with lots of lovely baking items and the invitation to pick something from the coloured range to have sent to us the following week.  A very generous offer – thanks Kenwood!!
 
Just trying to get a thermometer and I will be using my kMix food mixer to make some at home!
Market Day & Cookbooks

Market Day & Cookbooks

Today a group of St Albans bloggers met for coffee in a local bakery-cafe (Bakehouse St Albans) for the first St Albans Cookbook Club. Food Blogger and friend Ren Behan had the idea to get together with other local food bloggers and all bring a […]

Mid-week scallop supper – yummmmm * Fish is The Dish

Mid-week scallop supper – yummmmm * Fish is The Dish

A quick supper tonight when Mr R got back from the pub.  I put the water on to boil some pasta then started the sauce in my extra large frying pan.

Fish is the Dish sent me some scallops  a couple of months ago which I promptly popped into the freezer. I took them out earlier this afternoon and let them defrost.

Scallops from Cornwall

For dinner I started with finely chopped onions browning in some sunflower oil, then added chopped streaky bacon and fried that until starting to crisp, added 2 garlic cloves crushed and some chilli flakes. At this point I also added one large roasted pepper from a jar which I chopped up.

I cut the scallops into about three pieces because they were quite large and added them to the pan.  they only take a few minutes and tend to toughen up if cooked too long.

Onion, garlic, peppers, bacon and scallops

As soon as the pasta was cooked and drained I added some double cream to the frying pan followed by 2-3 Tbsp of My Secret Kitchen Thai Dressing with Kaffir Lime.  A minute or so to warm through and serve on the pasta.

Ooohhh yummmm this was a quick and easy supper. Thanks Fish is the Dish!!

 
Cream added then Thai Dressing with Kaffir Lime
 
 
The finished dish!
My Chia Seed Challenge Update #1

My Chia Seed Challenge Update #1

A couple of weeks ago I started taking chia seeds each morning (Chia Bia provided them to me) and agreed to have some each day for approximately 12 weeks.  The reason I decided to give it a three month trial is because I usually get […]

Food at 52

Food at 52

Do you love a bargain? Want value for money? Let me introduce you to Foodat52, London’s value for money cookery school if ever there was one!! A quiet moment before the buzz begins!! New Year’s Eve 2011, I made a couple of New Year’s Resolutions. […]