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 […]
Month: November 2012
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.|
|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.|
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!|