29 November 2010
28 November 2010
Today we took Moss for a walk around the Gordon castle and he loved it. When we set off we had a gorgeous blue sky.
This unfortunately didn't last very long and before we knew it.....................we were in the middle of a blizzard.
27 November 2010
24 November 2010
19 November 2010
I made this cake for my friend June at work, whose 40th Birthday it is today. I had a bit of a disaster with the white chocolate as it all ended up in one place on top so I had to scoop it off with a spoon and disguise it as a pattern!!!!
It didn't last long this morning at coffee time!!!!
Family Chocolate Cake!!
125g/4 1/2oz - soft margarine
125g/4 1/2oz - caster sugar
1tbsp golden syrup
125g/4 1/2oz -self raising flour
2 tbsp cocoa powder
FILLING & TOPPING
50g/1 3/4oz icing sugar - sieved
100g/3 1/2oz milk chocolate
a little white chocolate
1. Lightly grease two 18cm/7 inch shallow cake tins
2. Place all of the ingredients for the cake in a large mixing bowl and beat with a wooden spoon until mixture is smooth.
3. Divide the mixture between the prepared tins and level the tops. Bake in a preheated oven, 190C/325F/Gas Mk 5, for 20 mins or until springy to the touch. Cool for a few minutes in the tins before turning out onto a wire rack to cool completely.
4. To make the filling, beat the icing sugar and butter together in a bowl until light and fluffy. Melt the milk chocolate and beat half into the icing mixture. Use the filling to sandwich the two halves together.
5. Spread the remaining melted chocolate over the top of the cake. Pipe circles of contrasting white chocolate and feather into the milk chocolate with a cocktail stick, if liked. Leave to set before serving.
Best eaten on the day you make it!! :)
17 November 2010
13 November 2010
11 November 2010
I found this poem while surfing the net and thought that even now a soldier can make something so moving while serving in a warzone.
Sgt John Norbury explains how this poem came about:
I was moved to write this following a Vigil Service on 4th Jan 2010 in Helmand Province . I have a son of my own, he is a similar age to the majority of these brave young warriors, I can only imagine what the parents, family & friends are feeling at this time in their loss.
I think when I wrote it I initially wanted for the soldier's family to read it, to know that others care.
Please take a moment in reading this, say a little prayer for those who grieve, for those who wait back home.
To those out there, reading this, take care & stay safe.
We said goodbye tonight
To a soldier whom I did not know
He did his duty well
But sadly he had to go
He did not travel this far
To leave behind family & friend
He came to do his duty.
He did not know it would be his end
His short life was just that
A soldier’s ultimate commitment he gave
This earth deserved him longer
He went too early to his grave
He is one of many heroes
Another poor young soldier
For he is not alone
No years left in which to grow older
What comfort lies for those he left
Never again to be by their side
A gallery of happy memories
And deservedly this Nation’s pride
So farewell young soldier
Whilst here you did just right
I hope your life was not a waste
Farewell young soldier, sleep tight.
Sgt John Norbury, Afghanistan, January 2010.
10 November 2010
200g (7oz) spaghetti
25g (1oz) frozen petit pois
50g (2oz) fresh asparagus tips, chopped
200ml low fat crème fraiche
1 spring onion, finely chopped
80g (3oz) smoked salmon trimmings
Ground black pepper
1. Cook the pasta according to the instructions.
2. Meanwhile, cook the peas and asparagus in boiling
Water for 1 minute. Drain.
3. Put the crème fraiche into a pan and heat gently but
do not boil. Add the spring onion, salmon, peas and
asparagus and heat until everything is warmed through.
4. Drain the spaghetti and add to the pan. Mix well together.
5. Serve immediately in warm bowls.
9 November 2010
This is great for using any leftover bolognaise sauce.
500g pack of ready-made gnocchi
cherry tomatoes, as many as you like
2 - 3 large spoons of leftover bolognaise.
juice of half a lemon (or tablespoon of Jif lemon)
1 tablespoons of olive oil
2 tablespoons of Parmesan cheese
Heat oven to 180C.
Put gnocchi in a pan of boiling water and cook until they float to the surface. Scoop them out and transfer to a large bowl. Add the tomatoes and bolognaise to bowl and stir through. Add the lemon juice and olive oil. Season to taste.
Transfer mixture to ovenproof dish and Sprinkle over half of the Parmesan cheese saving the rest for the topping once cooked.
Cook for 15 - 20 minutes. Serve immediately with green salad or crusty bread or on its own.
Can be frozen, if desired.
This is a revamp of the Gnocchi and Pesto recipe my sister sent me.