Did you expect to become a mother?
I think I always knew I wanted to be a mother, I grew up with four sisters and there is ten years between the youngest and me. We used to help mum change nappies and I knew I wanted to have my own one day. When I met my husband I wanted to be a mum straight away!
How are you like your own mum?
In a practical sense, my mum and I both love to read and write and we are both quite creative. We’re both also teachers. In an emotional sense, we are both natural worriers. We worry about our children, mostly, but also about every little thing that life throws at us. I try hard not to be the same as my mum in some ways as I know that there are parts of her life she would change now if she could.
How do you differ from your own mum?
My mum NEVER puts herself first and I think that sometimes you have to. She isn’t very good at standing up for herself and I am learning that this is one of the most important things you can do for yourself. She also hates to complain, from how people treat her to bad service in a restaurant. She would rather get on with things and suffer in silence. I used to be so similar but since my son was born I’ve realised that there are times when you have to complain, you have to fight to get something for yourself and you have to let people help you.
Please tell us about your achievements since becoming a mum (including parenting ones)?
I started teacher training when my daughter was two and completed my qualified teacher status when she was four and I was four months pregnant with my son. That was a huge achievement and I did it because I wanted a career my children could be proud of. Since my son was born, coming to terms with his birth has been one of the most difficult things I’ve ever had to do and there was a time when I thought I wouldn’t actually be able to be a mother to my son. His birth was so traumatic and I really struggled to bond with him. On top of that, he suffers with reflux and food intolerances and so spends a lot of time in pain, unless his medication is spot on. In the early days, he would sleep for only forty minutes at a time and would scream constantly. Sometimes just getting through the day in one piece was my only goal. Since I started blogging about my experiences, I have met other women who have been through similar situations and the support I have been given has been amazing.
Describe your most challenging time in working towards your achievement?
The most challenging thing I have been expected to do was to accept my son as the baby that had been inside me. He was born via emergency section and they used GA to knock me out. When I first saw my son he was an hour old, clean and with a name. I really struggled to accept that he was mine. I was given no support at the hospital and so I was expected to just take care of him, no questions asked and no advice given. He screamed constantly, he was ill and nobody seemed to think there was anything wrong. I was ill and nobody seemed to notice that either. The early days were so dark because I was so scared that there was something seriously wrong with my baby and I felt so ashamed for thinking that I didn’t want him. I constantly compared him to his sister and felt awful for doing that.
Describe the moment that you felt most like an achiever?
There were many days when I thought that I would just run away and leave it all behind. The turning point came when my doctor diagnosed me with Post Natal Depression. I had gone to see him because I was having trouble sleeping and was feeling anxious all the time. I couldn’t eat and was exhausted through broken sleep. I wanted help, not a label. My health visitor had been constantly testing me for PND and we were in agreement that I wasn’t depressed. It was my husband who suggested Post Traumatic Stress Disorder; I had already read about this through The Birth Trauma Association and it was like a light bulb shining over my head. I think just knowing that I wasn’t going mad was a huge relief and I have to say that The Birth Trauma Association has been an enormous support for me. Just knowing that I wasn’t alone was a huge help. Slowly, I formed a relationship with my son and little moments, such as his first smile, are printed on my mind forever.
What individuals offered you support?
My new mummy friends have been an immense support and without them there is no doubt I would be feeling pretty lonely now. Above all, my husband has been amazing. There have been so many tearful calls to his office and then suddenly he is home to hold the baby for a while. He does his share in the night and he understands my feelings towards the birth so well. He was there. He never once told me to just be grateful that my son was alive. He never made me feel I had no right to feel upset.
What organisations offered you support?
The Birth Trauma Association- as already mentioned. The ladies on the facebook group have been invaluable. Also, the NCT as I forced myself to get out and join their baby group. The result has been a group of new friends for me and my son along with a re-awakened love for writing. I was asked to write an article for my local NCT newsletter and that’s when I realised I wanted to blog about my experiences.
If you could revisit yourself when you doubted yourself, what would you tell yourself?
Gosh. I would tell myself that I would get through it all eventually. The fact that I didn’t bond with my son immediately didn’t mean I was a bad mum, didn’t mean I didn’t love him. I would tell myself that what happened should not have happened and that yes, I did have something to complain about. I still haven’t made a complaint to the hospital. I would tell myself that what was happening was going to make me stronger. I would tell myself that it was ok to cry and to feel a little desperate. It’s ok to ask for help. Goodness, there is so much I should’ve told myself!
What would you say to a mum out there who has a dream or something they would like to do?
Seize the moment. This is the only life you’re going to get so if you’re finding it hard then ask for help. Do what you can to make sure that your life goes the way you want it to go. Make the most of the people around you and draw on them for support, guidance and advice. Don’t get to your old age and think, what would have happened if...? If all of this has taught me anything, it’s that life can be so fragile. I took a glimpse at life in another person’s shoes and I’m so happy that things went the other way. Today, my son and I are here and I don’t want to waste the second chance we were given.
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Thursday, 31 March 2011
Spring Cleaning and Housework with fun
When I first started blogging and tweeting, I had no idea about the great wide world of writing product reviews. The lovely Laura picked up on one of my humorous blog posts and asked me to review a Chatimal. For the uninitiated, that is a talking toy hamster that makes children of all ages laugh out loud.
Although I tend to keep my reviews on my Mum's Arcade website over at http://mumsarcade.wordpress.com I do make an exception for the lovely Laura and Katie who promote the gift-finding website highlighted below.
There are some brilliant and affordable products that make spring cleaning, housework and cooking family meals a bit more fun than usual.
Here they are ...
Domestic Goddess washing up gloves rrp £3.99 http://www.find-me-a-gift.co.uk/rubber-gloves-novelty-washing-up-gloves-domestic-goddess.html
Mr Messy Apron and Oven Glove rrp £9.99 http://www.find-me-a-gift.co.uk/novelty-aprons-mr-messy.html
Punk Washing Up Brush rrp £5.99 http://www.find-me-a-gift.co.uk/novelty-kitchen-washing-up-brush-punk.html
Diva Sponge rrp £5.99 http://www.find-me-a-gift.co.uk/novelty-kitchen-sponges-diva.html
Domestic Goddess Apron, Oven Mitts and Towel – 50s Kitchen rrp £24.99 http://www.find-me-a-gift.co.uk/domestic-goddess-aprons-mitts-and-tea-towel-50-s-kitchen.html
For full reviews on what we thought about the products we tried out, pop over to http://mumsarcade.wordpress.com.
Although I tend to keep my reviews on my Mum's Arcade website over at http://mumsarcade.wordpress.com I do make an exception for the lovely Laura and Katie who promote the gift-finding website highlighted below.
There are some brilliant and affordable products that make spring cleaning, housework and cooking family meals a bit more fun than usual.
Here they are ...
Domestic Goddess washing up gloves rrp £3.99 http://www.find-me-a-gift.co.uk/rubber-gloves-novelty-washing-up-gloves-domestic-goddess.html
Mr Messy Apron and Oven Glove rrp £9.99 http://www.find-me-a-gift.co.uk/novelty-aprons-mr-messy.html
Punk Washing Up Brush rrp £5.99 http://www.find-me-a-gift.co.uk/novelty-kitchen-washing-up-brush-punk.html
Diva Sponge rrp £5.99 http://www.find-me-a-gift.co.uk/novelty-kitchen-sponges-diva.html
Domestic Goddess Apron, Oven Mitts and Towel – 50s Kitchen rrp £24.99 http://www.find-me-a-gift.co.uk/domestic-goddess-aprons-mitts-and-tea-towel-50-s-kitchen.html
For full reviews on what we thought about the products we tried out, pop over to http://mumsarcade.wordpress.com.
Wednesday, 30 March 2011
Celebrating Inspirational Mums - Rachel Bermingham
The answers are from Rachael Bermingham, co-author of the worldwide cooking phenomenon 4 Ingredients. They have two books out in the UK (4 Ingredients and 4 Ingredients 2 – available from good bookshops and via Amazon). For more great recipe ideas go to www.4ingredients.co.uk and watch out for their two new books this year - Gluten Free in May and Fast Fresh & Healthy in September.
Q: Did you expect to become a mother?
A: Honestly - no, never in my wildest dreams would I have thought I'd have 3 beautiful boys - I am blessed!
Q: How are you like your own mum?
A: We share the same crazy laugh - you can HEAR us coming!
Q: How do you differ from your own mum?
A: For teething or a cold I would turn to natural remedies and solutions more so than a medication.
Q: Please tell us about your achievements since becoming a mum (including parenting ones)?
A: Where do I start? I was excited I had my twins (8 months ago) naturally! So many achievements that make your heart burst with excitement and love - from the first time you hear them laugh, to their first tooth, to the first time they crawl or the first day at school - everyday is one of wonder and that is priceless.
Q: Describe your most challenging time in working towards your achievement?
A: Right now. Juggling a 5 year old, twin 8 month old boys, books, business and the everyday things can certainly be challenging. Yes it's hard sometimes but it's not impossible. You just have to take one step at a time and not get bogged down in the things that don't really matter - for me it's easy to prioritise - my children always come first.
Q: Describe the moment that you felt most like an achiever?
A: Everyday I get the balance 'right' is a small achievement. The first time I took all my three children to the beach by myself & actually went for a swim in the ocean with a six month old baby on each hip and cheering on my five year old as he surfed was an achievement. I really am grateful that I can do the things I love doing in life, in business and still be a good mum.
Q: What individuals offered you support?
A: I am blessed to have excellent friends who have been an enormous support emotionally. Physically I have a casual nanny who helps me out with the babies in school drop off/pick up times and sometimes during the week so I can get some work done.
Q; What organisations offered you support?
A: None really. If I was worried or wanted to know anything I would jump onto my iphone while breastfeeding during the night and google it - you can find the answer to just about anything on the internet!
Q: If you could revisit yourself when you doubted yourself, what would you tell yourself?
A: Breathe, relax have faith in yourself, you have everything you need right within yourself, just focus on your goals, take the steps to achieve them and keep positive.
Q: What would you say to a mum out there who has a dream or something they would like to do?
A: Write it down, put a timeline to it, schedule in time every week to take positive steps forward in achieving it - and keep positive! If a girl like me who didn't finish school and couldn't boil and egg go onto to co-write four cookbooks selling millions of copies just imagine what you can do!
Q: Did you expect to become a mother?
A: Honestly - no, never in my wildest dreams would I have thought I'd have 3 beautiful boys - I am blessed!
Q: How are you like your own mum?
A: We share the same crazy laugh - you can HEAR us coming!
Q: How do you differ from your own mum?
A: For teething or a cold I would turn to natural remedies and solutions more so than a medication.
Q: Please tell us about your achievements since becoming a mum (including parenting ones)?
A: Where do I start? I was excited I had my twins (8 months ago) naturally! So many achievements that make your heart burst with excitement and love - from the first time you hear them laugh, to their first tooth, to the first time they crawl or the first day at school - everyday is one of wonder and that is priceless.
Q: Describe your most challenging time in working towards your achievement?
A: Right now. Juggling a 5 year old, twin 8 month old boys, books, business and the everyday things can certainly be challenging. Yes it's hard sometimes but it's not impossible. You just have to take one step at a time and not get bogged down in the things that don't really matter - for me it's easy to prioritise - my children always come first.
Q: Describe the moment that you felt most like an achiever?
A: Everyday I get the balance 'right' is a small achievement. The first time I took all my three children to the beach by myself & actually went for a swim in the ocean with a six month old baby on each hip and cheering on my five year old as he surfed was an achievement. I really am grateful that I can do the things I love doing in life, in business and still be a good mum.
Q: What individuals offered you support?
A: I am blessed to have excellent friends who have been an enormous support emotionally. Physically I have a casual nanny who helps me out with the babies in school drop off/pick up times and sometimes during the week so I can get some work done.
Q; What organisations offered you support?
A: None really. If I was worried or wanted to know anything I would jump onto my iphone while breastfeeding during the night and google it - you can find the answer to just about anything on the internet!
Q: If you could revisit yourself when you doubted yourself, what would you tell yourself?
A: Breathe, relax have faith in yourself, you have everything you need right within yourself, just focus on your goals, take the steps to achieve them and keep positive.
Q: What would you say to a mum out there who has a dream or something they would like to do?
A: Write it down, put a timeline to it, schedule in time every week to take positive steps forward in achieving it - and keep positive! If a girl like me who didn't finish school and couldn't boil and egg go onto to co-write four cookbooks selling millions of copies just imagine what you can do!
Baking for Mother's Day - Raspberry Muffin Recipe
RASPBERRY MUFFINS FROM LOSELEY USING LOSELEY SUMMER MEADOW BUTTER
Raspberry muffins
Mother's Day is a great opportunity for us to say a big Thank You to all our mums and what better way to show our appreciation than getting mum out of the kitchen and cooking something special for her instead? Yummy raspberry muffins are a real treat and easy to make using Loseley Summer Meadow Butter. Loseley Summer Meadow Butter is spreadable straight from the fridge and yet has all the creamy taste of traditional butter making it incredibly versatile. You can use it in baking and as a spread so once you've made the muffins
INGREDIENTS
Self –raising flour 200g (7oz)
Baking powder 1 tsp
Caster sugar 75g (3oz)
Egg 1, beaten
Milk 175ml (6fl oz)
Loseley Summer Meadow Butter 125g (4 1/2oz, melted and cooled)
Fresh raspberries 175g (6oz)
METHOD
1. Preheat the oven to 190°C/375°F/Gas 5. Line a muffins tin with 9 muffin cases. Sift the self-raising flour, baking powder and caster sugar into a mixing bowl.
2. Whisk the beaten egg with the milk and cooled Loseley Summer Meadow Butter and stir into the dry ingredients, until just mixed (don’t over mix). Then add the raspberries.
3. Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until risen and lightly golden. Enjoy one while still warm! Then leave the rest to cool on a wire rack.
15 minutes preparation time
20-25minutes cooking time
216 Kcal per portion
13g fat per muffin of which
7.6g is saturated
Makes 9 muffins
Suitable for vegetarians + freezing
Cooks Tip
If you have raspberries left over from your punnet, stir them into Loseley Yoghourt and top with runny honey for a quick and tasty pud.
Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and now Iceland. Visit www.loseley.com for more information.
Raspberry muffins
Mother's Day is a great opportunity for us to say a big Thank You to all our mums and what better way to show our appreciation than getting mum out of the kitchen and cooking something special for her instead? Yummy raspberry muffins are a real treat and easy to make using Loseley Summer Meadow Butter. Loseley Summer Meadow Butter is spreadable straight from the fridge and yet has all the creamy taste of traditional butter making it incredibly versatile. You can use it in baking and as a spread so once you've made the muffins
INGREDIENTS
Self –raising flour 200g (7oz)
Baking powder 1 tsp
Caster sugar 75g (3oz)
Egg 1, beaten
Milk 175ml (6fl oz)
Loseley Summer Meadow Butter 125g (4 1/2oz, melted and cooled)
Fresh raspberries 175g (6oz)
METHOD
1. Preheat the oven to 190°C/375°F/Gas 5. Line a muffins tin with 9 muffin cases. Sift the self-raising flour, baking powder and caster sugar into a mixing bowl.
2. Whisk the beaten egg with the milk and cooled Loseley Summer Meadow Butter and stir into the dry ingredients, until just mixed (don’t over mix). Then add the raspberries.
3. Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until risen and lightly golden. Enjoy one while still warm! Then leave the rest to cool on a wire rack.
15 minutes preparation time
20-25minutes cooking time
216 Kcal per portion
13g fat per muffin of which
7.6g is saturated
Makes 9 muffins
Suitable for vegetarians + freezing
Cooks Tip
If you have raspberries left over from your punnet, stir them into Loseley Yoghourt and top with runny honey for a quick and tasty pud.
Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and now Iceland. Visit www.loseley.com for more information.
Wonderful Women Blog Hop - magical moments with Mum
Although only a few people take part each week on the Wonderful Women blog hop, I am sticking with it as the blog posts that do come in are so powerful and interesting. They really celebrate women in all their diversity and fabulousness.
It is Mother's Day on Sunday so I am hoping this will inspire some bloggers to blog about their Mums and to link up. Perhaps the most Wonderful Women in the world are Mums.
I have spoken about my late Mum on this blog before so this week, I am just going to recall magical moments with my Mum.
1. Crunching through Autumn leaves together and enjoying all those oranges, reds and golds.
2. Doing the "slosh" together at the Parochial Hall
3. Making an Easter Bonnet together with big white paper flowers
4. Being caught dancing wildly by someone we thought was posh
5. Playing together with various family cats and dogs
6. Gardening in my first home with her - fuschias and busy lizzies.
7. Playing with my Sooty and Sweep puppets
8. Baking butterfly buns
9. Mixing the Christmas Cake mix and making a wish
10. Summer School Fairs looking round the stalls and Mum serving behind the bar
11. Paddling and dodging the waves
12. Sleeping in her bed when I was poorly. She snored!
13. Going shopping with her and Auntie Margaret
14. Having afternoon tea at the posh department store Lewis' in Leeds
15. Her finding out my periods has started and ordering a cake to celebrate me "becoming a woman"
16. Her always telling me that boys fancied me (when I was never quite convinced on that one)
17. Her feeling sorry for a big pregnant and knackered woman passing her house and then realising it was me!
18. Her constant and intense love for my first son who she looked after so I could go back to work
19. Her keeping out of our wedding plans despite a nature that would have liked to have taken over.
20. Our wedding day when she said, "You look beautiful" and then followed it up because things can never be 100 per cent perfect with "I am amazed!"
Love you Mum.
Now let's hear about your Mums. Write a blog post or link up one from your archives.
It is Mother's Day on Sunday so I am hoping this will inspire some bloggers to blog about their Mums and to link up. Perhaps the most Wonderful Women in the world are Mums.
I have spoken about my late Mum on this blog before so this week, I am just going to recall magical moments with my Mum.
1. Crunching through Autumn leaves together and enjoying all those oranges, reds and golds.
2. Doing the "slosh" together at the Parochial Hall
3. Making an Easter Bonnet together with big white paper flowers
4. Being caught dancing wildly by someone we thought was posh
5. Playing together with various family cats and dogs
6. Gardening in my first home with her - fuschias and busy lizzies.
7. Playing with my Sooty and Sweep puppets
8. Baking butterfly buns
9. Mixing the Christmas Cake mix and making a wish
10. Summer School Fairs looking round the stalls and Mum serving behind the bar
11. Paddling and dodging the waves
12. Sleeping in her bed when I was poorly. She snored!
13. Going shopping with her and Auntie Margaret
14. Having afternoon tea at the posh department store Lewis' in Leeds
15. Her finding out my periods has started and ordering a cake to celebrate me "becoming a woman"
16. Her always telling me that boys fancied me (when I was never quite convinced on that one)
17. Her feeling sorry for a big pregnant and knackered woman passing her house and then realising it was me!
18. Her constant and intense love for my first son who she looked after so I could go back to work
19. Her keeping out of our wedding plans despite a nature that would have liked to have taken over.
20. Our wedding day when she said, "You look beautiful" and then followed it up because things can never be 100 per cent perfect with "I am amazed!"
Love you Mum.
Now let's hear about your Mums. Write a blog post or link up one from your archives.
Tuesday, 29 March 2011
Very Inspirational Mum - Keira O'Mara
Did you expect to become a mother?
Yes I think I did always expect I would one day have a baby. It was only really in my late twenties that I felt ready though.
How are you like your own mum?
Me and my mum are physically alike as well as having similar personalities. We are both very chatty and interested in people but can also get stressed quite easily.
How do you differ from your own mum?
She is more patient than me!
Please tell us about your achievements since becoming a mum (including parenting ones)?
I have two wonderful little achievements, Sam is 3 1/2 and Lily is 10 months!
It was because of having Sam that I came up with the idea for Mamascarf, (my breastfeeding scarf) and then set up the business. Business wise, winning several business awards in the last year has been fantastic, having an email from Melanie C and Leah Wood's agents to say they loved Mamascarf and being on This Morning in a best baby products feature are also some of my high points.
Describe your most challenging time in working towards your achievement?
One of the most challenging times was when Mamascarf was illegally copied and one company were even trading under my name. Luckily I was legally protected but it was still a really stressful time and I still have to look out for copies on the internet.
Describe the moment that you felt most like an achiever?
Being told that Tesco would be stocking Mamascarf was pretty amazing.
What individuals offered you support?
My family and friends have been a huge support. My mum attends all of the trade and baby shows with me, one of my best friends is my model, my husband helps with post office runs. I have also had support from the community of mums with similar businesses to me, particularly those with baby products.
What organisations offered you support?
I have used Business Link and Mumsclub. for support. I have been on several courses run by Business Link and met with an advisor and have used the forums on Mumsclub.co.uk. I have also used Business Insight, for Intellectual Property advice.
If you could revisit yourself when you doubted yourself, what would you tell yourself?
To keep going and that it is going to be worth all of the hard work.
What would you say to a mum out there who has a dream or something they would like to do?
Go for it! Being my own boss is the best thing that I have ever done. I am so passionate about my business and love the time with my family that it gives me.
Keira O'Mara
Mama Designs Ltd
www.mamascarf.co.uk
07967 302698
SMARTA 100 winner
Bizzie Baby Gold Award
"Mumsnet Best"
Practical Parenting Awards finalist 2010/11
Finalist Nectar Entrepreneur of the Year 2010
Shortlisted Remote Worker Awards 2010
Finalist 2010 WOTW "Outstanding New Product"
Yes I think I did always expect I would one day have a baby. It was only really in my late twenties that I felt ready though.
How are you like your own mum?
Me and my mum are physically alike as well as having similar personalities. We are both very chatty and interested in people but can also get stressed quite easily.
How do you differ from your own mum?
She is more patient than me!
Please tell us about your achievements since becoming a mum (including parenting ones)?
I have two wonderful little achievements, Sam is 3 1/2 and Lily is 10 months!
It was because of having Sam that I came up with the idea for Mamascarf, (my breastfeeding scarf) and then set up the business. Business wise, winning several business awards in the last year has been fantastic, having an email from Melanie C and Leah Wood's agents to say they loved Mamascarf and being on This Morning in a best baby products feature are also some of my high points.
Describe your most challenging time in working towards your achievement?
One of the most challenging times was when Mamascarf was illegally copied and one company were even trading under my name. Luckily I was legally protected but it was still a really stressful time and I still have to look out for copies on the internet.
Describe the moment that you felt most like an achiever?
Being told that Tesco would be stocking Mamascarf was pretty amazing.
What individuals offered you support?
My family and friends have been a huge support. My mum attends all of the trade and baby shows with me, one of my best friends is my model, my husband helps with post office runs. I have also had support from the community of mums with similar businesses to me, particularly those with baby products.
What organisations offered you support?
I have used Business Link and Mumsclub. for support. I have been on several courses run by Business Link and met with an advisor and have used the forums on Mumsclub.co.uk. I have also used Business Insight, for Intellectual Property advice.
If you could revisit yourself when you doubted yourself, what would you tell yourself?
To keep going and that it is going to be worth all of the hard work.
What would you say to a mum out there who has a dream or something they would like to do?
Go for it! Being my own boss is the best thing that I have ever done. I am so passionate about my business and love the time with my family that it gives me.
Keira O'Mara
Mama Designs Ltd
www.mamascarf.co.uk
07967 302698
SMARTA 100 winner
Bizzie Baby Gold Award
"Mumsnet Best"
Practical Parenting Awards finalist 2010/11
Finalist Nectar Entrepreneur of the Year 2010
Shortlisted Remote Worker Awards 2010
Finalist 2010 WOTW "Outstanding New Product"
Monday, 28 March 2011
How about this treat for Mother's Day? - Apple Tart Recipe
French Style Apple Tart with Classic Crème Anglaise
Ready in 40 minutes
Serves 6-8
Ingredients:
300g all butter puff pastry
3-4 Coxes apples
Juice of ½ lemon
25g butter, melted
1 tsp Nielsen-Massey Vanilla Bean Paste
1 tbsp demerara sugar
For the Crème Anglaise:
300ml whole milk
300ml double cream
50g caster sugar
4 large free range egg yolks
11/2 tsp cornflour
11/2 tsp Nielsen-Massey Vanilla Bean Paste
Method:
· Heat the oven to 200C/mark 6. Roll out the pastry the thickness of a £1 coin. Using a dinner plate as a template cut out a 26cm (approx) circle of pastry. Transfer to a baking sheet lined with baking parchment.
· Score a 2cm border around the edge of the pastry case, being careful not to cut all the way through.
· Core and thinly slice the apples, toss with the lemon juice, then arrange inside the border of the pastry case in circles, overlapping as you go. Mix the melted butter with the Nielsen-Massey Vanilla Bean Paste and brush over the apples. Sprinkle with the sugar.
· Bake in the oven for 20-25 minutes until the pastry is crisp and golden.
· Meanwhile, to make the Crème Anglaise, pour the milk and cream in to a large heavy-based pan. Heat gently until hot, but do not boil. Stir in the Nielsen-Massey Vanilla Bean Paste. Set aside to cool slightly.
· In a large bowl, whisk the egg yolks and sugar and cornflour together until pale and thickened, then slowly pour the warm cream onto the egg mixture, stirring constantly until combined. Pour the custard through a sieve into a clean heavy-based pan. Heat gently stirring continuously until the custard begins to thicken. Serve warm or cold with the apple tart.
Please take a look at stories of a Very Inspirational Mum and also the Wonderful Women blog hop contributions.
Ready in 40 minutes
Serves 6-8
Ingredients:
300g all butter puff pastry
3-4 Coxes apples
Juice of ½ lemon
25g butter, melted
1 tsp Nielsen-Massey Vanilla Bean Paste
1 tbsp demerara sugar
For the Crème Anglaise:
300ml whole milk
300ml double cream
50g caster sugar
4 large free range egg yolks
11/2 tsp cornflour
11/2 tsp Nielsen-Massey Vanilla Bean Paste
Method:
· Heat the oven to 200C/mark 6. Roll out the pastry the thickness of a £1 coin. Using a dinner plate as a template cut out a 26cm (approx) circle of pastry. Transfer to a baking sheet lined with baking parchment.
· Score a 2cm border around the edge of the pastry case, being careful not to cut all the way through.
· Core and thinly slice the apples, toss with the lemon juice, then arrange inside the border of the pastry case in circles, overlapping as you go. Mix the melted butter with the Nielsen-Massey Vanilla Bean Paste and brush over the apples. Sprinkle with the sugar.
· Bake in the oven for 20-25 minutes until the pastry is crisp and golden.
· Meanwhile, to make the Crème Anglaise, pour the milk and cream in to a large heavy-based pan. Heat gently until hot, but do not boil. Stir in the Nielsen-Massey Vanilla Bean Paste. Set aside to cool slightly.
· In a large bowl, whisk the egg yolks and sugar and cornflour together until pale and thickened, then slowly pour the warm cream onto the egg mixture, stirring constantly until combined. Pour the custard through a sieve into a clean heavy-based pan. Heat gently stirring continuously until the custard begins to thicken. Serve warm or cold with the apple tart.
Please take a look at stories of a Very Inspirational Mum and also the Wonderful Women blog hop contributions.
A Story of a Very Inspirational Mum.
In the run up to Mother's Day I wanted to celebrate mothers and their stories.
One of the most amazing women I heard from was Caroline and here is some of her story. I respect her so much for sharing this here and hope there are lots of happy times ahead for her and her family. I have certainly learned a lot from her blog and highly recommend you pay it a visit. She has very important messages for all of us.
Did you expect to become a mother?
Yes, very much so. I’ve always loved children.
From an early age I said to my parents I was going to be a teacher and that is exactly what I did. Not once did I deviate from this plan of “What I want to be when I grow up”.
Into my later teens I knew if I achieved only three things in life it would be to be a teacher, wife and mother. It won’t please the feminists out there; but I have no ambition beyond being settled in a wifely, motherly role.
Only a couple of weeks ago, in the midst of learning to live without our daughter, our friend said to me “You were born to be a mother.”
After we got engaged I was constantly broody but we decided to wait until after we were married to start our family – it was the longest 2 years waiting to get married!
We started trying for our first baby on our return from honeymoon and 2 months later I got that beautiful BFP. I will be honest – I felt complete – I had been a teacher for over 3 years at this point, we were newlywed, I was a wife and we were expecting, I was going to be mother.
Especially as we got further into the pregnancy and into the “safe” zone. As far as we were concerned our baby was on her way and I feel guilty every day that we took her for granted, but we as a society are lulled into believing that as we go into the 2nd trimester of our pregnancies we can relax and our babies are “safe”. We’ve learnt the hard way that nothing is guaranteed in pregnancy and there is no such thing as “safe” – at 32 weeks and 4 days grown our beautiful daughter, Anabelle, died. She was born sleeping 5 days later on the 21st June 2010.
http://cazandbelle.blogspot.com/2010/11/because-shes-worth-it.html
I’d felt like a mother long before then, Anabelle became who she was after our 20 week scan. We went into that scan with two names and our baby came out with her identity. That was when we started feeling like a family, like parents. http://cazandbelle.blogspot.com/2010/11/twenty-weeks.html Our world fell apart the day Anabelle died but meeting her and holding our precious daughter in our arms was one of the most beautiful days of our lives, despite our heartbreak. Having to give her up and hand her over to a funeral director and bury her was soul destroying. A piece of me died with my girl and it will never come back. You don’t recover or get over your child dying.
So I am a mother without her baby. So do I still feel like a mother? For the most part yes – Anabelle still manages to be included in our lives in every aspect, I often feel like she is near, but there are days when my heart breaks that little bit more and the hurt gets too much, it is then that I feel a fraud to call myself a mother. It is a very difficult (understatement) place to be. Every essence of my being feels like a Mummy, but she is not here. In all honesty, the significant date I’m dreading more than any other is Mother’s Day.
There is a poem that is called “What makes a Mother?” it finishes with the line – so now you see, what makes a mother, it’s the feeling in your heart, it’s the love you had so much of, right from the very start. http://cazandbelle.blogspot.com/2010/10/what-makes-mother.html
How are you like your own mum?
How do you differ from your own mum?
These are very difficult questions to answer. It is difficult to find similarities and differences in how we are Mums because as yet I’ve not had a baby at home with me.
Please tell us about your achievements since becoming a mum (including parenting ones)?
Honestly? I feel my biggest achievement is surviving. I cannot say I’m ok, far from it. Most of the time I feel a little bit like a crazy person. But I’m surviving. Only yesterday I blogged something along the lines of this. http://cazandbelle.blogspot.com/2011/02/to-quote.html
I consider my blog in itself is an achievement also. I started writing it for me; an outlet for my grief – somewhere I could ‘get it all out’ – I find writing therapeutic. But I quickly wanted my blog to raise awareness. Awareness that stillbirth still happens, it isn’t a thing of the past. 17 babies every single day die in this country. Awareness that stillborn babies are real babies, a real death, not something that can be swept under a carpet and never spoken of again. I wanted to give stillbirth a voice, break one of the last taboos.
I hope through my blog I’m achieving that.
Describe your most challenging time in working towards your achievement
About 3 months after Anabelle’s death I realised I wasn’t coping. The 3 month milestone seemed huge. I’d been living up to this point in shock and all of a sudden it hit me full force and everything seem very huge, forever and dark. That week I took a brave step and walked into a counselling centre specialising in baby death and started my blog. These two things have become a huge part of my coping strategy.
Describe the moment that you felt most like an achiever?
Feeling like an achiever comes and goes. Life is quite literally a rollercoaster now. I experience huge lows which I no longer try and fight. I’ve learnt that the longer I fight them the worse it will be when I finally have to give into them. When I feel low I lose all hope and faith and feeling like I’m surviving or achieving completely disappears. But when I’m feeling more upbeat I realise that just by getting out of bed in the morning I’ve achieved something.
Anabelle’s 1st birthday is fast approaching. We decided we couldn’t let it pass without recognition and celebration of the little life she had and everything that she means to us. To this end we are currently organising Anabelle’s Angel Day honouring all angel babies and marking her 1st birthday. Through everything we are doing for this I am hoping to raise £1000 for Sands. If I can pull this off, I will feel like I’ve really achieved something in the year since Anabelle’s birth.
http://www.justgiving.com/anabelles-angel-day
What individuals offered you support?
Jon (Husband) http://cazandbelle.blogspot.com/2010/11/anabelles-daddy.html
Mum, Dad and family.
Friends. It is true that when times are hard your real friends remain by your side. I’ve learnt who my real friends are.
What organisations offered you support?
Sands, the stillbirth and neonatal death charity. www.why17.org www.uk-sand.org
Beresford Centre, Newport – counselling service specialising in baby loss.
St Julian’s Baptist Church.
If you could revisit yourself when you doubted yourself, what would you tell yourself?
Being defeated is often a temporary condition, it is giving up that makes it permanent. Marilyn vos Savant.
Courage does not always roar. Sometimes courage is the quiet voice at the end of the day saing, “I will try again tomorrow” Mary Anne Radmacher
What would you say to a mum out there who has a dream or something they would like to do?
Don’t take the day, anything or anyone in it for granted. Life and time is short – grasp opportunities and cherish life and the people you love with everything that you have.
One of the most amazing women I heard from was Caroline and here is some of her story. I respect her so much for sharing this here and hope there are lots of happy times ahead for her and her family. I have certainly learned a lot from her blog and highly recommend you pay it a visit. She has very important messages for all of us.
Did you expect to become a mother?
Yes, very much so. I’ve always loved children.
From an early age I said to my parents I was going to be a teacher and that is exactly what I did. Not once did I deviate from this plan of “What I want to be when I grow up”.
Into my later teens I knew if I achieved only three things in life it would be to be a teacher, wife and mother. It won’t please the feminists out there; but I have no ambition beyond being settled in a wifely, motherly role.
Only a couple of weeks ago, in the midst of learning to live without our daughter, our friend said to me “You were born to be a mother.”
After we got engaged I was constantly broody but we decided to wait until after we were married to start our family – it was the longest 2 years waiting to get married!
We started trying for our first baby on our return from honeymoon and 2 months later I got that beautiful BFP. I will be honest – I felt complete – I had been a teacher for over 3 years at this point, we were newlywed, I was a wife and we were expecting, I was going to be mother.
Especially as we got further into the pregnancy and into the “safe” zone. As far as we were concerned our baby was on her way and I feel guilty every day that we took her for granted, but we as a society are lulled into believing that as we go into the 2nd trimester of our pregnancies we can relax and our babies are “safe”. We’ve learnt the hard way that nothing is guaranteed in pregnancy and there is no such thing as “safe” – at 32 weeks and 4 days grown our beautiful daughter, Anabelle, died. She was born sleeping 5 days later on the 21st June 2010.
http://cazandbelle.blogspot.com/2010/11/because-shes-worth-it.html
I’d felt like a mother long before then, Anabelle became who she was after our 20 week scan. We went into that scan with two names and our baby came out with her identity. That was when we started feeling like a family, like parents. http://cazandbelle.blogspot.com/2010/11/twenty-weeks.html Our world fell apart the day Anabelle died but meeting her and holding our precious daughter in our arms was one of the most beautiful days of our lives, despite our heartbreak. Having to give her up and hand her over to a funeral director and bury her was soul destroying. A piece of me died with my girl and it will never come back. You don’t recover or get over your child dying.
So I am a mother without her baby. So do I still feel like a mother? For the most part yes – Anabelle still manages to be included in our lives in every aspect, I often feel like she is near, but there are days when my heart breaks that little bit more and the hurt gets too much, it is then that I feel a fraud to call myself a mother. It is a very difficult (understatement) place to be. Every essence of my being feels like a Mummy, but she is not here. In all honesty, the significant date I’m dreading more than any other is Mother’s Day.
There is a poem that is called “What makes a Mother?” it finishes with the line – so now you see, what makes a mother, it’s the feeling in your heart, it’s the love you had so much of, right from the very start. http://cazandbelle.blogspot.com/2010/10/what-makes-mother.html
How are you like your own mum?
How do you differ from your own mum?
These are very difficult questions to answer. It is difficult to find similarities and differences in how we are Mums because as yet I’ve not had a baby at home with me.
Please tell us about your achievements since becoming a mum (including parenting ones)?
Honestly? I feel my biggest achievement is surviving. I cannot say I’m ok, far from it. Most of the time I feel a little bit like a crazy person. But I’m surviving. Only yesterday I blogged something along the lines of this. http://cazandbelle.blogspot.com/2011/02/to-quote.html
I consider my blog in itself is an achievement also. I started writing it for me; an outlet for my grief – somewhere I could ‘get it all out’ – I find writing therapeutic. But I quickly wanted my blog to raise awareness. Awareness that stillbirth still happens, it isn’t a thing of the past. 17 babies every single day die in this country. Awareness that stillborn babies are real babies, a real death, not something that can be swept under a carpet and never spoken of again. I wanted to give stillbirth a voice, break one of the last taboos.
I hope through my blog I’m achieving that.
Describe your most challenging time in working towards your achievement
About 3 months after Anabelle’s death I realised I wasn’t coping. The 3 month milestone seemed huge. I’d been living up to this point in shock and all of a sudden it hit me full force and everything seem very huge, forever and dark. That week I took a brave step and walked into a counselling centre specialising in baby death and started my blog. These two things have become a huge part of my coping strategy.
Describe the moment that you felt most like an achiever?
Feeling like an achiever comes and goes. Life is quite literally a rollercoaster now. I experience huge lows which I no longer try and fight. I’ve learnt that the longer I fight them the worse it will be when I finally have to give into them. When I feel low I lose all hope and faith and feeling like I’m surviving or achieving completely disappears. But when I’m feeling more upbeat I realise that just by getting out of bed in the morning I’ve achieved something.
Anabelle’s 1st birthday is fast approaching. We decided we couldn’t let it pass without recognition and celebration of the little life she had and everything that she means to us. To this end we are currently organising Anabelle’s Angel Day honouring all angel babies and marking her 1st birthday. Through everything we are doing for this I am hoping to raise £1000 for Sands. If I can pull this off, I will feel like I’ve really achieved something in the year since Anabelle’s birth.
http://www.justgiving.com/anabelles-angel-day
What individuals offered you support?
Jon (Husband) http://cazandbelle.blogspot.com/2010/11/anabelles-daddy.html
Mum, Dad and family.
Friends. It is true that when times are hard your real friends remain by your side. I’ve learnt who my real friends are.
What organisations offered you support?
Sands, the stillbirth and neonatal death charity. www.why17.org www.uk-sand.org
Beresford Centre, Newport – counselling service specialising in baby loss.
St Julian’s Baptist Church.
If you could revisit yourself when you doubted yourself, what would you tell yourself?
Being defeated is often a temporary condition, it is giving up that makes it permanent. Marilyn vos Savant.
Courage does not always roar. Sometimes courage is the quiet voice at the end of the day saing, “I will try again tomorrow” Mary Anne Radmacher
What would you say to a mum out there who has a dream or something they would like to do?
Don’t take the day, anything or anyone in it for granted. Life and time is short – grasp opportunities and cherish life and the people you love with everything that you have.
Magpie Monday - second-hand finds
I love Magpie Monday where bloggers celebrate bargains they have acquired from charity shops, freegle, ebay, netmums, family and friends etc.
I am always shopping for second-hand finds so often wonder what to feature on Magpie Monday. Should I post all the artwork I have found? The books? The quirky? The funny? The embarrassing?
This week, I have decided to feature two recent finds.
At Christmas, I was mortified when I served a frankly superb Christmas dinner but on all manner of mismatched crockery. I determined then that I would buy a dinner service and would know the right one when I found it.
I picked one up a couple of months ago. Classical enough to not be too on trend but to last a lifetime. Lots of bits too including plates, cups, tureen, teapot, sandwich plates, napkin rings, butter dish, salt and pepper pots. Buying this makes me feel almost like a grown-up!
Of course, I can always find something else that I "need" and if you have the dinner service, you need a dresser to display it on, right?
So I was very happy to pick up a dresser via Netmums!
Now, here is the quiz, how much in total did I pay for this lot? Leave me a comment with your guess and I will reveal all next week.
I am always shopping for second-hand finds so often wonder what to feature on Magpie Monday. Should I post all the artwork I have found? The books? The quirky? The funny? The embarrassing?
This week, I have decided to feature two recent finds.
At Christmas, I was mortified when I served a frankly superb Christmas dinner but on all manner of mismatched crockery. I determined then that I would buy a dinner service and would know the right one when I found it.
I picked one up a couple of months ago. Classical enough to not be too on trend but to last a lifetime. Lots of bits too including plates, cups, tureen, teapot, sandwich plates, napkin rings, butter dish, salt and pepper pots. Buying this makes me feel almost like a grown-up!
Of course, I can always find something else that I "need" and if you have the dinner service, you need a dresser to display it on, right?
So I was very happy to pick up a dresser via Netmums!
Now, here is the quiz, how much in total did I pay for this lot? Leave me a comment with your guess and I will reveal all next week.
Sunday, 27 March 2011
Friday, 25 March 2011
Reasons To Be Cheerful - Week 12
Here are my reasons to be cheerful and grateful this week ..
1. My youngest son has a wonderful new haircut, really short and tidy. This may seem like no big deal but his hair has suffered for a while after I attempted to cut his hair myself and went a little too far and with very little talent. It is wonderful to see him looking reasonable again and the short cut really shows off is handsome face.
2.We had a wonderful family day out on Saturday. We have busy weeks so it is always lovely to savour a Saturday where we are all together laughing, playing, shopping, eating and drinking. Memory-making basically.
3. We have a huge barn and spent hours on Sunday getting it sorted out. The Spring just makes you more motivated to tackle these difficult jobs. It felt really good working hard as a team with Him Indoors and then showing off our efforts to my Dad.
4. My puppies are now more than 3 weeks old and we have some firm interest in rehoming some of them. They are such fun now trying to clamber out of their box, frolicing together and even giving tiny "woofs" from time to time.
5. I am enjoying making plans for my daughter's 7th birthday. Will it be a party? Will it be a playhouse? I have had so much fun seeking playhouses that I am starting to wonder if it is actually me that wants the thing. Too much Little House on the Prairie in my soul I think.
6. I have made some great bargain purchases this week and will be sharing them in the wonderful #MagpieMonday blog hop. Some of the buys are quite grown-up for me. It had to happen at some point I suppose.
7. I had a day off blogging yesterday which is quite unusual for me. It was fabulous to open my blog today to find I had still had lots of visits yesterday and also gained two new followers. Mind you, maybe that means people prefer me to say nowt rather than summat lol!
8. The sun is shining and I have great plans for today including pursuing a very exciting opportunity but more on that if it happens....
9. I continued to have faith in my "Wonderful Women" linky up/blog hop/meme even though not many participate in it. I still feel it is vital that we say how great the women in our lives and the wider world are. I am sticking with it and really appreciate those who share their stories by linking up. See below for more details and let's shout that we should be really cheerful that women make such a difference.
Check out other blog hops on cheerfulness and find some great reads whilst you are at it.
1. My youngest son has a wonderful new haircut, really short and tidy. This may seem like no big deal but his hair has suffered for a while after I attempted to cut his hair myself and went a little too far and with very little talent. It is wonderful to see him looking reasonable again and the short cut really shows off is handsome face.
2.We had a wonderful family day out on Saturday. We have busy weeks so it is always lovely to savour a Saturday where we are all together laughing, playing, shopping, eating and drinking. Memory-making basically.
3. We have a huge barn and spent hours on Sunday getting it sorted out. The Spring just makes you more motivated to tackle these difficult jobs. It felt really good working hard as a team with Him Indoors and then showing off our efforts to my Dad.
4. My puppies are now more than 3 weeks old and we have some firm interest in rehoming some of them. They are such fun now trying to clamber out of their box, frolicing together and even giving tiny "woofs" from time to time.
5. I am enjoying making plans for my daughter's 7th birthday. Will it be a party? Will it be a playhouse? I have had so much fun seeking playhouses that I am starting to wonder if it is actually me that wants the thing. Too much Little House on the Prairie in my soul I think.
6. I have made some great bargain purchases this week and will be sharing them in the wonderful #MagpieMonday blog hop. Some of the buys are quite grown-up for me. It had to happen at some point I suppose.
7. I had a day off blogging yesterday which is quite unusual for me. It was fabulous to open my blog today to find I had still had lots of visits yesterday and also gained two new followers. Mind you, maybe that means people prefer me to say nowt rather than summat lol!
8. The sun is shining and I have great plans for today including pursuing a very exciting opportunity but more on that if it happens....
9. I continued to have faith in my "Wonderful Women" linky up/blog hop/meme even though not many participate in it. I still feel it is vital that we say how great the women in our lives and the wider world are. I am sticking with it and really appreciate those who share their stories by linking up. See below for more details and let's shout that we should be really cheerful that women make such a difference.
Check out other blog hops on cheerfulness and find some great reads whilst you are at it.
Wednesday, 23 March 2011
Sun Kissed Liguine Recipe
March 27th traditionally marks the start of British summertime, but with our unpredictable weather sunshine is not always guaranteed. Thanks to Aleyna, the new and exciting range of Mediterranean mezze, you can enjoy all the vibrancy and flavours of the Med - sunshine or not! The Aleyna range includes Sun Kissed Tomatoes, Roasted Red Peppers, Artichokes and Cherry Peppers (to name a few), all of which can be enjoyed as nibbles or can be added to a variety of dishes to create that mouth-watering Mediterranean flavour.
What better way to celebrate the start of the summer than to rustle up a Mediterranean themed meal with the help of Aleyna. Try this ‘Sun Kissed Linguine’ recipe, made using Aleyna Sun Kissed Tomatoes – the tomatoes are wonderfully juicy with a sweet, rich flavour and they’re guaranteed to brighten up even the simplest summer dish.
Include Aleyna in your cooking and enjoy a Mediterranean ‘Sun Kissed’ Summer’ whatever the weather.
Sun Kissed Linguine
Heavenly Mediterranean flavoured linguine tossed with chopped Aleyna Sun Kissed Tomatoes, crispy bacon, thyme and garlic.
(Serves 4)
Ingredients:
350g/12oz linguine
Salt and freshly ground black pepper
225g/8oz streaky bacon, chopped
1 tbsp sunflower oil
2 tbsp Aleyna Sun Kissed Tomatoes, roughly chopped
8 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
Handful of thyme
Method:
· Cook pasta in plenty of salted boiling water for about 10 minutes or until just al dente. At the same time, in a separate pan, cook bacon in sunflower oil until crisp.
· Add Aleyna Sun Kissed Tomatoes and garlic to the pan with the bacon and cook briefly.
· Drain pasta and tip into the bacon pan as well.
· Season with freshly ground black pepper.
· Drizzle over extra virgin olive oil, toss everything together, sprinkle with thyme.
· Transfer to warmed plates and serve.
What better way to celebrate the start of the summer than to rustle up a Mediterranean themed meal with the help of Aleyna. Try this ‘Sun Kissed Linguine’ recipe, made using Aleyna Sun Kissed Tomatoes – the tomatoes are wonderfully juicy with a sweet, rich flavour and they’re guaranteed to brighten up even the simplest summer dish.
Include Aleyna in your cooking and enjoy a Mediterranean ‘Sun Kissed’ Summer’ whatever the weather.
Sun Kissed Linguine
Heavenly Mediterranean flavoured linguine tossed with chopped Aleyna Sun Kissed Tomatoes, crispy bacon, thyme and garlic.
(Serves 4)
Ingredients:
350g/12oz linguine
Salt and freshly ground black pepper
225g/8oz streaky bacon, chopped
1 tbsp sunflower oil
2 tbsp Aleyna Sun Kissed Tomatoes, roughly chopped
8 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
Handful of thyme
Method:
· Cook pasta in plenty of salted boiling water for about 10 minutes or until just al dente. At the same time, in a separate pan, cook bacon in sunflower oil until crisp.
· Add Aleyna Sun Kissed Tomatoes and garlic to the pan with the bacon and cook briefly.
· Drain pasta and tip into the bacon pan as well.
· Season with freshly ground black pepper.
· Drizzle over extra virgin olive oil, toss everything together, sprinkle with thyme.
· Transfer to warmed plates and serve.
Wonderful Women blog hop - Week 3 - Jade Goody
It is week 3 of my Wonderful Women blog hop and I am so thankful for the wonderful women who are contributing their blog posts on important women in their lives.
The "rules" of the blog hop are really simple. You can do one of two things.
1. Write a blog post about a woman you admire and link up.
2. Link up to a blog post about a woman you think is great from previous posts however old or new.
Simples!
This week I am reflecting on a celebrity and campaigner but any woman will do for your link up as women tend to be pretty amazing.
Jade Goody died two years ago on Mother's Day.
I was not a Big Brother fan so became aware of her probably because for a time she was everywhere on the telly and clearly a big personality.
Like most women in her time, she did not always get things right. Sometimes she was laughed at and dismissed for not being a great intellect. Sometimes people around her let her down.
I imagine most of us can empathise with her on those scores.
I remember her revealing her cancer diagnosis and her determination to live for her boys. Sadly, she could not beat the cancer but she really lived in the time she had left.
What I liked about her was how she stuck her head above the parapet and campaigned to raise awareness of cervical cancer. There must have being many days when she did not feel well enough to speak out or be filmed but she did it anyway.
I also liked the way she made it clear that she wanted her children to have a good education. It is easy to value education when you have it easily, less so and more impressive when you don't.
Where were you heard the news of Jade's death?
I was just entering Pickering on the way to celebrate Mother's Day with my own mother who was terminally ill with cancer. It was a beautiful sunny day and really difficult to believe that all could not be well in the world. We knew my Mum would not see another Mother's Day.
My children walked in with pansies in pots for my Mum and she loved them. She was still well enough to be in her chair and to be able to go out in the garden. Every word and moment was heightened emotionally. Terminal illness is exhausting for all those involved in it. Everything becomes sort of technicolor especially in the heart.
I clearly remember my Mum (also an impressive woman as you can see from my post about her in Week 1 of this blog hop below) saying how it was fair enough that she should die in her eighties but a real tragedy that Jade had gone so young.
Jade has made us all think more about cervical cancer and hopefully we are all more inclined to go for our smear tests. They are not pleasant and I hate how doctors will pretend they are only mildly discomforting. That is not my experience and I tend to get told off for having my cervix in the wrong place. God, the things us women get rebuked for!
Anyway, here's to Jade and all she achieved in an all too short life.
What woman do you admire?
What celebrity has made a difference?
Please link up a blog post or leave a comment below.
The "rules" of the blog hop are really simple. You can do one of two things.
1. Write a blog post about a woman you admire and link up.
2. Link up to a blog post about a woman you think is great from previous posts however old or new.
Simples!
This week I am reflecting on a celebrity and campaigner but any woman will do for your link up as women tend to be pretty amazing.
Jade Goody died two years ago on Mother's Day.
I was not a Big Brother fan so became aware of her probably because for a time she was everywhere on the telly and clearly a big personality.
Like most women in her time, she did not always get things right. Sometimes she was laughed at and dismissed for not being a great intellect. Sometimes people around her let her down.
I imagine most of us can empathise with her on those scores.
I remember her revealing her cancer diagnosis and her determination to live for her boys. Sadly, she could not beat the cancer but she really lived in the time she had left.
What I liked about her was how she stuck her head above the parapet and campaigned to raise awareness of cervical cancer. There must have being many days when she did not feel well enough to speak out or be filmed but she did it anyway.
I also liked the way she made it clear that she wanted her children to have a good education. It is easy to value education when you have it easily, less so and more impressive when you don't.
Where were you heard the news of Jade's death?
I was just entering Pickering on the way to celebrate Mother's Day with my own mother who was terminally ill with cancer. It was a beautiful sunny day and really difficult to believe that all could not be well in the world. We knew my Mum would not see another Mother's Day.
My children walked in with pansies in pots for my Mum and she loved them. She was still well enough to be in her chair and to be able to go out in the garden. Every word and moment was heightened emotionally. Terminal illness is exhausting for all those involved in it. Everything becomes sort of technicolor especially in the heart.
I clearly remember my Mum (also an impressive woman as you can see from my post about her in Week 1 of this blog hop below) saying how it was fair enough that she should die in her eighties but a real tragedy that Jade had gone so young.
Jade has made us all think more about cervical cancer and hopefully we are all more inclined to go for our smear tests. They are not pleasant and I hate how doctors will pretend they are only mildly discomforting. That is not my experience and I tend to get told off for having my cervix in the wrong place. God, the things us women get rebuked for!
Anyway, here's to Jade and all she achieved in an all too short life.
What woman do you admire?
What celebrity has made a difference?
Please link up a blog post or leave a comment below.
Tuesday, 22 March 2011
Unhappy about school initiative
Be warned, I am going to have myself a little rant.
My son aged 10 came home the other day telling us that he "needed" seventy pounds and preferably more. His understanding was that he could only take part in some football coaching at school if he came up with the money.
Further investigation showed that he could take part in any event. However, there would be a "Sponsored Penalty Prize" with the financial take being split between the school and the charitable arm of the football club delivering the training.
A letter in his book bag told me that unless the child raised £2 he would be left out of the certificats of participation. To get goodies, the child would have to get far more sponsorship which is is why my son was quoting seventy pounds at us.
I have no problem in putting my hand in my pocket for extra-curricular activities and trips. However, I think this initiative is different and it makes me angry.
My son does not have a huge network of family and friends. We have only recently moved here and my husband's family members do not even acknowledge that my children exist for reasons only known to themselves. That is not my son's fault. My son also has a well-off uncle on my side who does not even bother to send him a birthday card. That also is not my son's fault. Why should he be made to feel a failure?
This scheme seems to put a child's value not on their effort and talent but on how much hard cash they can cough up. I think that sends out a terrible message. I try to teach my children that individuals matter and all have their own story to tell. How does this initiative fit with that when it is clearly setting one child against another.
Years ago, I used to support people in financial difficulties professionally. The NSPCC once published a report about the link between financial difficulties and child abuse. In a time of recession, surely schools should not be piling pressure on already cash-strapped families?
Of course, because my son was upset about not having the high level of sponsorship, I did almost give him the money. When I finally decided that I could not do so and face him a a principled mother, other family members offered the money. However, I thought long and hard and then turned down their generous gesture.
It is not that we cannot come up with the money. It is that I think we should not do so. I expect some criticism for my decision but sometimes I think you have to stick to the principles you hold dear. I am hoping that in the long-term my son will benefit and stick to his principles too.
My son aged 10 came home the other day telling us that he "needed" seventy pounds and preferably more. His understanding was that he could only take part in some football coaching at school if he came up with the money.
Further investigation showed that he could take part in any event. However, there would be a "Sponsored Penalty Prize" with the financial take being split between the school and the charitable arm of the football club delivering the training.
A letter in his book bag told me that unless the child raised £2 he would be left out of the certificats of participation. To get goodies, the child would have to get far more sponsorship which is is why my son was quoting seventy pounds at us.
I have no problem in putting my hand in my pocket for extra-curricular activities and trips. However, I think this initiative is different and it makes me angry.
My son does not have a huge network of family and friends. We have only recently moved here and my husband's family members do not even acknowledge that my children exist for reasons only known to themselves. That is not my son's fault. My son also has a well-off uncle on my side who does not even bother to send him a birthday card. That also is not my son's fault. Why should he be made to feel a failure?
This scheme seems to put a child's value not on their effort and talent but on how much hard cash they can cough up. I think that sends out a terrible message. I try to teach my children that individuals matter and all have their own story to tell. How does this initiative fit with that when it is clearly setting one child against another.
Years ago, I used to support people in financial difficulties professionally. The NSPCC once published a report about the link between financial difficulties and child abuse. In a time of recession, surely schools should not be piling pressure on already cash-strapped families?
Of course, because my son was upset about not having the high level of sponsorship, I did almost give him the money. When I finally decided that I could not do so and face him a a principled mother, other family members offered the money. However, I thought long and hard and then turned down their generous gesture.
It is not that we cannot come up with the money. It is that I think we should not do so. I expect some criticism for my decision but sometimes I think you have to stick to the principles you hold dear. I am hoping that in the long-term my son will benefit and stick to his principles too.
Monday, 21 March 2011
Magpie Monday - things that amuse me from bargain-hunt trips
Firstly, I want to say how much I enjoy taking part in Magpie Monday. It is the first blog hop I tried and I have so enjoyed doing it.Secondly, I want to say how sorry I am that my St Patrick's Day themed Magpie Monday led to concern from or distress to other people. I did it for my amusement and the bit about maybe other Magpie Monday people wanting to have a go at a theme was a thought, an idea, a bit of fun and not in any way meant to upset anybody least of all the wonderful founder of such a great idea.
I do think I got caught up in a week where someone else had said they would not be taking part due to pressure to find particularly wonderful finds. To be honest, I think Magpie Monday should be like blogging itself with everyone doing it in their own way with the rider that they should not go against the spirit of the blog hop. Part of me did not feel like taking part in Magpie Monday this week as I feel a bit like "the bad guy" when there was no ill intent on my part at all.
I tend to visit all Magpie Monday entries enjoying looking at finds and why people choose the things they do. Participants will know that from their comments pages.
I am going to join in as I like the challenge every Monday of looking at past and more recent finds. I will link up to Magpie Monday and see what happens. I think it is time for less knickers in twisting and more charity shopping celebrations.
Firstly, I found some books that I hope will make me and my family laugh.
There was a New Woman Bloke Joke book which is not really my thing but it sometimes is good to look at something you would not normally do so. My son chose a Harry Hill joke book in his current quest to become a famous comedian himself. He is quite good at wordplay and funnies so may well achieve his ambition in some way. To make the most of the charity shop' "Buy two and get another book free" offer, I bought a book by Stephen Fry that I have wanted to read for some time. £2 for all three! Kerching!!
A joke from the New Woman book is ....
Why are blokes like horoscopes?
They always tell you what to do and are usually wrong.
A joke from Harry Hill ...
Child: Mum, come quickly! I've knocked the ladder down outside!
Mum: Well, don't tell me. Tell your father.
Child: I have tried but he can't hear me
Mum: How come?
Child: He's hanging from the roof.
Other books whose titles amused me included Stephanie Callman's "Confessions of a Failed-Grown Up - Bad Motherhood and Beyond". No prizes for guessing why that one appealed.
Another was "How to Boil a Flamingo and 49 other life lessons in the lost art of being a lady" by Allison Vale and Alison Rattle.
I have a charity shop find with a red nose which is great in the week of Comic Relief so here he is. Just £2 and I still regret leaving the similar type of Pinnochio on strings that I left behind in the shop.
Here is my Bertie Bassett which I knew would appeal to my late Mum. It is a money box which she loved and my Dad gave me back when she died. It was just 50 pence and is so cheerful it always raises a smile.
I have a little red buddha that I picked up years ago at a charity shop and cost 50 pence. I have a thing about buddhas and this follows me wherever I go. It is a bit like that Paul Young song about "Wherever I lay my hat, that's my home". My equivalent is "Wherever you find my buddha ...."
Here is one of my fave charity shop finds as it summarise how I go through life in many ways. 50 pence and I love him!
Finally, I have a giggler that I have had for years that was just 50 pence and has got me through many a tough time. It was a little cushion type thing that you press and it lets out a raucous laugh. I have used it to quell family arguments, in the depths of grief and on so many family occasions. Regrettably, my dog had the last laugh this week when he chewed it to bits.
The Monkey was 50 pence and reminds me of my approach to life. Cheeky but terrified!
I do think I got caught up in a week where someone else had said they would not be taking part due to pressure to find particularly wonderful finds. To be honest, I think Magpie Monday should be like blogging itself with everyone doing it in their own way with the rider that they should not go against the spirit of the blog hop. Part of me did not feel like taking part in Magpie Monday this week as I feel a bit like "the bad guy" when there was no ill intent on my part at all.
I tend to visit all Magpie Monday entries enjoying looking at finds and why people choose the things they do. Participants will know that from their comments pages.
I am going to join in as I like the challenge every Monday of looking at past and more recent finds. I will link up to Magpie Monday and see what happens. I think it is time for less knickers in twisting and more charity shopping celebrations.
Firstly, I found some books that I hope will make me and my family laugh.
There was a New Woman Bloke Joke book which is not really my thing but it sometimes is good to look at something you would not normally do so. My son chose a Harry Hill joke book in his current quest to become a famous comedian himself. He is quite good at wordplay and funnies so may well achieve his ambition in some way. To make the most of the charity shop' "Buy two and get another book free" offer, I bought a book by Stephen Fry that I have wanted to read for some time. £2 for all three! Kerching!!
A joke from the New Woman book is ....
Why are blokes like horoscopes?
They always tell you what to do and are usually wrong.
A joke from Harry Hill ...
Child: Mum, come quickly! I've knocked the ladder down outside!
Mum: Well, don't tell me. Tell your father.
Child: I have tried but he can't hear me
Mum: How come?
Child: He's hanging from the roof.
Other books whose titles amused me included Stephanie Callman's "Confessions of a Failed-Grown Up - Bad Motherhood and Beyond". No prizes for guessing why that one appealed.
Another was "How to Boil a Flamingo and 49 other life lessons in the lost art of being a lady" by Allison Vale and Alison Rattle.
I have a charity shop find with a red nose which is great in the week of Comic Relief so here he is. Just £2 and I still regret leaving the similar type of Pinnochio on strings that I left behind in the shop.
Here is my Bertie Bassett which I knew would appeal to my late Mum. It is a money box which she loved and my Dad gave me back when she died. It was just 50 pence and is so cheerful it always raises a smile.
I have a little red buddha that I picked up years ago at a charity shop and cost 50 pence. I have a thing about buddhas and this follows me wherever I go. It is a bit like that Paul Young song about "Wherever I lay my hat, that's my home". My equivalent is "Wherever you find my buddha ...."
Here is one of my fave charity shop finds as it summarise how I go through life in many ways. 50 pence and I love him!
Finally, I have a giggler that I have had for years that was just 50 pence and has got me through many a tough time. It was a little cushion type thing that you press and it lets out a raucous laugh. I have used it to quell family arguments, in the depths of grief and on so many family occasions. Regrettably, my dog had the last laugh this week when he chewed it to bits.
The Monkey was 50 pence and reminds me of my approach to life. Cheeky but terrified!
Apple and Sausage Filo Rolls from Pink Lady
Pink Lady® Apple and Sausage Filo Rolls
These are the ultimate picnic or lunchbox filler and are a great alternative to a sarnie. Light crispy pastry encases flavour-packed sausage and Pink Lady® apple.
Makes 6
Preparation time: 20 minutes
Cooking time: 25 minutes
You’ll need:
6 good quality Toulouse style sausages (approx. 400g)
1 Pink Lady® apple, cored and finely diced
50g dried breadcrumbs
1 tbsp chopped fresh sage
2 tsp wholegrain mustard
150g filo pastry (6 sheets measuring approx. 40 cm x 30 cm)
60g butter, melted
What to do:
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Squeeze the meat out of the sausage skins and put into a bowl with the diced Pink Lady® apple, 25g breadcrumbs, sage, mustard and seasoning. Mix really well with your hands to combine.
Lay one sheet of pastry onto a clean board and brush with the melted butter. Top with a second sheet of pastry, brush with more butter and then top with a final sheet of pastry. Brush again with butter and then fold in half to make a long rectangle. Cut into three equal small rectangles. Repeat this process again with the remaining three sheets of filo pastry.
Shape the sausage mixture into six equal sausage shapes, just a bit shorter than the pastry rectangles. Take one pastry rectangle and sprinkle a little of the remaining breadcrumbs in the centre. Put a sausage on top of the breadcrumbs and brush all the exposed pastry with butter. Fold the pastry up and over the sausage, pressing down at the edges to enclose the sausages. Repeat with remaining filo and sausage mixture.
Place the filo rolls on the prepared baking tray, brush with the melted butter and then lightly score each roll three times on the top. Bake for 20-25 minutes until golden and cooked through.
These are the ultimate picnic or lunchbox filler and are a great alternative to a sarnie. Light crispy pastry encases flavour-packed sausage and Pink Lady® apple.
Makes 6
Preparation time: 20 minutes
Cooking time: 25 minutes
You’ll need:
6 good quality Toulouse style sausages (approx. 400g)
1 Pink Lady® apple, cored and finely diced
50g dried breadcrumbs
1 tbsp chopped fresh sage
2 tsp wholegrain mustard
150g filo pastry (6 sheets measuring approx. 40 cm x 30 cm)
60g butter, melted
What to do:
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Squeeze the meat out of the sausage skins and put into a bowl with the diced Pink Lady® apple, 25g breadcrumbs, sage, mustard and seasoning. Mix really well with your hands to combine.
Lay one sheet of pastry onto a clean board and brush with the melted butter. Top with a second sheet of pastry, brush with more butter and then top with a final sheet of pastry. Brush again with butter and then fold in half to make a long rectangle. Cut into three equal small rectangles. Repeat this process again with the remaining three sheets of filo pastry.
Shape the sausage mixture into six equal sausage shapes, just a bit shorter than the pastry rectangles. Take one pastry rectangle and sprinkle a little of the remaining breadcrumbs in the centre. Put a sausage on top of the breadcrumbs and brush all the exposed pastry with butter. Fold the pastry up and over the sausage, pressing down at the edges to enclose the sausages. Repeat with remaining filo and sausage mixture.
Place the filo rolls on the prepared baking tray, brush with the melted butter and then lightly score each roll three times on the top. Bake for 20-25 minutes until golden and cooked through.
Friday, 18 March 2011
Reasons to be Cheerful
Let me see. What do I have to be cheerful about this week?
1. I have spent lots of time this week blog hopping via #Reasons2BCheerful #Reasons2BGrateful and #MagpieMonday. I have discovered some great new reading and some wonderful ladies and even the odd bloke too. I have also seen people start to take part in #WonderfulWomenWednesday which is my own blog hop where I encourage bloggers to celebrate and acknowledge important women in their world. How great to read about real individuals who have overcome adversity, cared for others, fought battles that mattered and often put two fingers up at "society's" view of them. Do check out the stories on this week and last's blog hops. I would love you to take part with either a new post or one from your archives.
2.. Dad came home from his holidays on Saturday. This is great as I spent the whole day making the house spick and span so felt that I had achieved something with my day and that it would be lovely for Dad to return home to. It is great to have his company again which ranges from amused to bemused, from conversational to cumudgeonly. It is nice to bask in the fact that he loves me unconditionally and that I can see him every day of the week.
2. I have coped fairly well with two "jollies" as I call them or "work-related" events that my husband has disappeared on this week. I am an insecure person and although it is very pathetic, I do like it best when we are together as a "us". Him being away gave me time to get on with my own thing and also to get a lovely refreshing early night.
3. I have enjoyed a couple of shopping trips and will reveal all on #MagpieMonday. Suffice to say for now that I am overjoyed with some of my finds. My treasure may very well be your trash but hey, maybe I enjoy being trashy!
4. I have loved seeing just how many people are prepared to put their head above the parapet and do something when they see their fellow human beings suffering. So I salute all the efforts to help Japan and other world disaster zones as well as causes closer to home. If anyone is doing anything and wants a mention on this blog, let me know.
5. My puppies are now over 2 weeks old and doing really well. We are getting enquiries from people offering them a good home and I am busy taking photos for potential new owners. Mum is doing well too although often looks as if she finally gets just how I feel sometimes.
6. My cats are a joy and I love them so much. I am a recent cat convert but I love their independence mixed with their need for the odd cuddle. I think I empathise with cats a lot as I am told I often appear aloof but I know I am desperate for love, .affection and approval.
7. The sunshine is out and I have walked around town today hearing the following ...
"At least the sun has come out ..."
"The sunshine makes a nice change"
"Sun gives you such a massive lift" and so on. It felt like a whole town was coming out in celebration of Spring. The daffodils are out too saying hello and making me feel chirpy.
8. I have had my haddock and chips lunch with Dad today. We talked about blog hopping. Dad at the ripe old age of 83 is fascinated by how blogging and tweeting works. He is sticking to mastering how to send an email yet but has bought a new laptop to ensure he sticks with it. He then told me how when he joined the Navy during World War Two, he was embarrassed when his parents came to visit him at Pwhelli where he was based. It made me think how little actually changes really. My 17 year old Dad was "mortified" that his "mates" might see his parents.
9. My children are all dressed up in red outfits including one spiderman one for Comic Relief. We acquired red noses at the last minute. I will be making funny faces cupcakes with them when they get in from school. Later, we will sit down as a family adn enjoy Comic Relief on the telly. We care, we will donate, we will laugh and I really believe my children will go on to make a positive difference in the world.
10. And finally, I have completed my reasons for cheeriness this week and am going to settle down with a cuppa and a bakewell slice before the children arrive home and chaos recommences.
I love my life!
I love the Reasons to Be Cheerful Blog Hop
1. I have spent lots of time this week blog hopping via #Reasons2BCheerful #Reasons2BGrateful and #MagpieMonday. I have discovered some great new reading and some wonderful ladies and even the odd bloke too. I have also seen people start to take part in #WonderfulWomenWednesday which is my own blog hop where I encourage bloggers to celebrate and acknowledge important women in their world. How great to read about real individuals who have overcome adversity, cared for others, fought battles that mattered and often put two fingers up at "society's" view of them. Do check out the stories on this week and last's blog hops. I would love you to take part with either a new post or one from your archives.
2.. Dad came home from his holidays on Saturday. This is great as I spent the whole day making the house spick and span so felt that I had achieved something with my day and that it would be lovely for Dad to return home to. It is great to have his company again which ranges from amused to bemused, from conversational to cumudgeonly. It is nice to bask in the fact that he loves me unconditionally and that I can see him every day of the week.
2. I have coped fairly well with two "jollies" as I call them or "work-related" events that my husband has disappeared on this week. I am an insecure person and although it is very pathetic, I do like it best when we are together as a "us". Him being away gave me time to get on with my own thing and also to get a lovely refreshing early night.
3. I have enjoyed a couple of shopping trips and will reveal all on #MagpieMonday. Suffice to say for now that I am overjoyed with some of my finds. My treasure may very well be your trash but hey, maybe I enjoy being trashy!
4. I have loved seeing just how many people are prepared to put their head above the parapet and do something when they see their fellow human beings suffering. So I salute all the efforts to help Japan and other world disaster zones as well as causes closer to home. If anyone is doing anything and wants a mention on this blog, let me know.
5. My puppies are now over 2 weeks old and doing really well. We are getting enquiries from people offering them a good home and I am busy taking photos for potential new owners. Mum is doing well too although often looks as if she finally gets just how I feel sometimes.
6. My cats are a joy and I love them so much. I am a recent cat convert but I love their independence mixed with their need for the odd cuddle. I think I empathise with cats a lot as I am told I often appear aloof but I know I am desperate for love, .affection and approval.
7. The sunshine is out and I have walked around town today hearing the following ...
"At least the sun has come out ..."
"The sunshine makes a nice change"
"Sun gives you such a massive lift" and so on. It felt like a whole town was coming out in celebration of Spring. The daffodils are out too saying hello and making me feel chirpy.
8. I have had my haddock and chips lunch with Dad today. We talked about blog hopping. Dad at the ripe old age of 83 is fascinated by how blogging and tweeting works. He is sticking to mastering how to send an email yet but has bought a new laptop to ensure he sticks with it. He then told me how when he joined the Navy during World War Two, he was embarrassed when his parents came to visit him at Pwhelli where he was based. It made me think how little actually changes really. My 17 year old Dad was "mortified" that his "mates" might see his parents.
9. My children are all dressed up in red outfits including one spiderman one for Comic Relief. We acquired red noses at the last minute. I will be making funny faces cupcakes with them when they get in from school. Later, we will sit down as a family adn enjoy Comic Relief on the telly. We care, we will donate, we will laugh and I really believe my children will go on to make a positive difference in the world.
10. And finally, I have completed my reasons for cheeriness this week and am going to settle down with a cuppa and a bakewell slice before the children arrive home and chaos recommences.
I love my life!
I love the Reasons to Be Cheerful Blog Hop
Thursday, 17 March 2011
Beef and Guiness Pie for St Patrick's Day
Celebrity chef Antony Worrall Thompson will be cooking up this classic treat on St Patrick’s Day
Grass-fed Beef and Guinness Pie (awtrestaurants.com and awtonline.co.uk)
(Serves 4-6)
Ingredients:
1.5 kg chuck grass-fed steak, cut in 3-4cm pieces
40g/1 and half oz seasoned flour
55g /2oz dripping or lard
1 tablespoon black peppercorns
2 teaspoons sea salt
3 teaspoons dried oregano
1 teaspoon soft thyme leaves
7 cloves garlic, peeled
125/4 oz soft dark muscovado sugar
1 tablespoon good olive oil
25g/1oz unsalted butter
2 onions, peeled and roughly chopped
6 sage leaves, finely chopped
18 stoned prunes
1 x 440ml can Guinness
1 block shop bought puff pastry
2 egg yolks for glazing
Method:
· Brown the meat all over in hot dripping, remove and set aside to cool.
· In a food processor blend together the next six ingredients until you have a fine paste. If it appears too dry add a little water.
· Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.
· Preheat oven to 150C/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.
· To the same casserole, add the beef and any marinade.
· Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.
· Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
· Serve with mash and your favourite green vegetable
Grass-fed Beef and Guinness Pie (awtrestaurants.com and awtonline.co.uk)
(Serves 4-6)
Ingredients:
1.5 kg chuck grass-fed steak, cut in 3-4cm pieces
40g/1 and half oz seasoned flour
55g /2oz dripping or lard
1 tablespoon black peppercorns
2 teaspoons sea salt
3 teaspoons dried oregano
1 teaspoon soft thyme leaves
7 cloves garlic, peeled
125/4 oz soft dark muscovado sugar
1 tablespoon good olive oil
25g/1oz unsalted butter
2 onions, peeled and roughly chopped
6 sage leaves, finely chopped
18 stoned prunes
1 x 440ml can Guinness
1 block shop bought puff pastry
2 egg yolks for glazing
Method:
· Brown the meat all over in hot dripping, remove and set aside to cool.
· In a food processor blend together the next six ingredients until you have a fine paste. If it appears too dry add a little water.
· Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.
· Preheat oven to 150C/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.
· To the same casserole, add the beef and any marinade.
· Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.
· Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
· Serve with mash and your favourite green vegetable
St Patrick's Day Salad with Cheese, Egg and Black Pudding
WARM BLACK PUDDING, WICKLOW CHEESE AND EGG SALAD
Preparation time; 10 minutes
Cooking time: 12 minutes
Serves 4
Ingredients:
4 Charlotte potatoes, quartered
1 tsp vegetable oil
4 rashers Irish streaky bacon, derinded and each piece cut into three pieces
280g Clonakilty Black Pudding, trimmed and cut into 12 slices
4 medium eggs
25g/1oz Connacht Gold Hollandaise Butter Sauce
Large handful watercress, about 50g/2oz
50g/2oz Wicklow cheese, crumbled
Method:
· Cook the charlotte potatoes in lightly salted boiling water for 8-10 minutes until just cooked. Drain well and set aside. Bring a large pan of water to the boil. Whisk the water until swirling and then break the eggs one at a time into the water, cook for 1 minute just simmering, then turn off, cover and leave to stand for 4 minutes.
· Meanwhile heat the oil in a large frying pan and add the bacon pieces and the black pudding and cook for 2 minutes until crispy and make up the butter sauce according to the pack instructions.
· Turn the black pudding and bacon over and cook for a further 2 minutes until crispy. Add the potatoes to the bacon pan and toss.
· Arrange four pieces of potato, three pieces of bacon and three pieces of black pudding around the outside of a large warmed serving plate. Scatter over some watercress. Lift the eggs from the water and drain on kitchen paper and then arrange in the centre of each plate. Spoon some Hollandaise Butter Sauce over the eggs. Crumble over the cheese and season with salt and freshly ground black pepper. Serve immediately.
Preparation time; 10 minutes
Cooking time: 12 minutes
Serves 4
Ingredients:
4 Charlotte potatoes, quartered
1 tsp vegetable oil
4 rashers Irish streaky bacon, derinded and each piece cut into three pieces
280g Clonakilty Black Pudding, trimmed and cut into 12 slices
4 medium eggs
25g/1oz Connacht Gold Hollandaise Butter Sauce
Large handful watercress, about 50g/2oz
50g/2oz Wicklow cheese, crumbled
Method:
· Cook the charlotte potatoes in lightly salted boiling water for 8-10 minutes until just cooked. Drain well and set aside. Bring a large pan of water to the boil. Whisk the water until swirling and then break the eggs one at a time into the water, cook for 1 minute just simmering, then turn off, cover and leave to stand for 4 minutes.
· Meanwhile heat the oil in a large frying pan and add the bacon pieces and the black pudding and cook for 2 minutes until crispy and make up the butter sauce according to the pack instructions.
· Turn the black pudding and bacon over and cook for a further 2 minutes until crispy. Add the potatoes to the bacon pan and toss.
· Arrange four pieces of potato, three pieces of bacon and three pieces of black pudding around the outside of a large warmed serving plate. Scatter over some watercress. Lift the eggs from the water and drain on kitchen paper and then arrange in the centre of each plate. Spoon some Hollandaise Butter Sauce over the eggs. Crumble over the cheese and season with salt and freshly ground black pepper. Serve immediately.
Irish Baked Cheesecake Recipe
WARM SAVOURY BAKED CHEESECAKE
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Serves 6-8
Ingredients:
125g/4oz plain flour
Pinch salt
75g/3oz Cuinneog butter
25g/1oz Flahavan’s Porridge Oats
50g/2oz walnut halves, finely chopped
4 medium eggs
300ml/ ½ pint milk
175g/6oz each of Cashel blue, St Tola, Gubbeen, crumbled, grated or finely chopped
2 tsp Dijon mustard
75g/3oz fine breadcrumbs
225g/8oz trimmed runner beans, cut into 1inch/2.5cm pieces
3 firm tomatoes, skinned, deseeded and cut into thin wedges
Handful fresh basil leaves
1 tbsp extra virgin olive oil
Squeeze fresh lemon juice
Freshly ground black pepper
Method:
· Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Line the base of a lightly greased 8inch/20cm loose bottomed spring form tin with greaseproof paper.
· Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the oats and walnuts. Separate one egg and add the egg yolk to the walnut mixture (the egg white can be kept and made into meringues). Stir in 1-2 teaspoons cold water if necessary to form a firm dough.
· Press into the base of the prepared tin to cover the base completely. Cover with greaseproof paper and baking beans and bake blind for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Reduce the oven temperature to 170*C/fan oven 150*C/Gas mark 3.
· Warm the milk in a large saucepan. Remove from the heat and stir in the cheese, mustard, breadcrumbs and freshly ground black pepper (no need to add salt as the cheese has enough salt in it), cool slightly. Separate the remaining eggs and beat the egg yolks into the cheese sauce.
· Whisk the egg whites until stiff and fold into the cheese sauce using a large metal spoon. Pour the mixture into the prepared tin. Level the surface. Bake for 50 minutes covering with foil towards the end of cooking time if browning too much.
· Ten minutes before the end of cooking time. Cook the beans in lightly salted boiling water for 4-5 minutes drain and toss with the tomatoes and oil and return to the heat just to warm through. Squeeze over the lemon juice to taste and seasoning to taste. Serve warm with the warm cheesecake.
Cook's tip
Try using the Oak smoked Gubbeen cheese as an alternative.
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Serves 6-8
Ingredients:
125g/4oz plain flour
Pinch salt
75g/3oz Cuinneog butter
25g/1oz Flahavan’s Porridge Oats
50g/2oz walnut halves, finely chopped
4 medium eggs
300ml/ ½ pint milk
175g/6oz each of Cashel blue, St Tola, Gubbeen, crumbled, grated or finely chopped
2 tsp Dijon mustard
75g/3oz fine breadcrumbs
225g/8oz trimmed runner beans, cut into 1inch/2.5cm pieces
3 firm tomatoes, skinned, deseeded and cut into thin wedges
Handful fresh basil leaves
1 tbsp extra virgin olive oil
Squeeze fresh lemon juice
Freshly ground black pepper
Method:
· Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Line the base of a lightly greased 8inch/20cm loose bottomed spring form tin with greaseproof paper.
· Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the oats and walnuts. Separate one egg and add the egg yolk to the walnut mixture (the egg white can be kept and made into meringues). Stir in 1-2 teaspoons cold water if necessary to form a firm dough.
· Press into the base of the prepared tin to cover the base completely. Cover with greaseproof paper and baking beans and bake blind for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Reduce the oven temperature to 170*C/fan oven 150*C/Gas mark 3.
· Warm the milk in a large saucepan. Remove from the heat and stir in the cheese, mustard, breadcrumbs and freshly ground black pepper (no need to add salt as the cheese has enough salt in it), cool slightly. Separate the remaining eggs and beat the egg yolks into the cheese sauce.
· Whisk the egg whites until stiff and fold into the cheese sauce using a large metal spoon. Pour the mixture into the prepared tin. Level the surface. Bake for 50 minutes covering with foil towards the end of cooking time if browning too much.
· Ten minutes before the end of cooking time. Cook the beans in lightly salted boiling water for 4-5 minutes drain and toss with the tomatoes and oil and return to the heat just to warm through. Squeeze over the lemon juice to taste and seasoning to taste. Serve warm with the warm cheesecake.
Cook's tip
Try using the Oak smoked Gubbeen cheese as an alternative.
Luxury Fish Pie Recipe from Ireland
LUXURY FISH PIE
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Serves 4
Ingredients:
675g/11/2lb floury potatoes
50g/2oz Glenilen Farm Handmade Country Butter
1 large leek, trimmed and finely shredded
Nutmeg kernel
3 tbsp plain flour
350ml/12fl oz milk
4 tbsp single cream
350g/12oz firm white fish e.g. cod or haddock fillet, skinned and cut into large chunks
225g/8oz Dublin Bay Prawns, peeled
125g/4oz Kinvara Smoked Salmon slices
125g/4oz cooked Fastnet Mussels, removed from their shell
125g/4oz Carrigaline cheese, grated
Method:
· Butter a 1.7litre/3pint shallow ovenproof dish and set aside. Peel the potatoes and cut into 5mm/1/4inch thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 4-5 minutes. Drain well and set aside. Meanwhile, preheat the oven to 190*C/fan oven 170*C/Gas mark 5.
· Melt 75g/3oz of the butter in a large frying pan (remove and reserve 1 tablespoon) and saute the leeks for 2-3 minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk and stir until thickened and creamy. Season to taste. Stir in the cream.
· Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce. Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling.
Cook's tip
For an extra crispy golden top finish under a hot preheated grill for 3-4 minutes.
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Serves 4
Ingredients:
675g/11/2lb floury potatoes
50g/2oz Glenilen Farm Handmade Country Butter
1 large leek, trimmed and finely shredded
Nutmeg kernel
3 tbsp plain flour
350ml/12fl oz milk
4 tbsp single cream
350g/12oz firm white fish e.g. cod or haddock fillet, skinned and cut into large chunks
225g/8oz Dublin Bay Prawns, peeled
125g/4oz Kinvara Smoked Salmon slices
125g/4oz cooked Fastnet Mussels, removed from their shell
125g/4oz Carrigaline cheese, grated
Method:
· Butter a 1.7litre/3pint shallow ovenproof dish and set aside. Peel the potatoes and cut into 5mm/1/4inch thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 4-5 minutes. Drain well and set aside. Meanwhile, preheat the oven to 190*C/fan oven 170*C/Gas mark 5.
· Melt 75g/3oz of the butter in a large frying pan (remove and reserve 1 tablespoon) and saute the leeks for 2-3 minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk and stir until thickened and creamy. Season to taste. Stir in the cream.
· Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce. Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling.
Cook's tip
For an extra crispy golden top finish under a hot preheated grill for 3-4 minutes.
Quick and Easy Chocolate Fudge Recipe - with shamrocks!
CREAMY IRISH LIQUEUR FUDGE
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 800g/1 ½ lb - 36 squares
Ingredients:
397g can condensed milk
150ml/ ¼ pint Coole Swan Irish Cream Liqueur
450g/1lb Demerara sugar
125g/4oz Glenilen Farm Handmade Country Butter
2 tbsp Cooley Distillery Irish Whiskey
Method:
· Grease a 7inch/18cm square tin.
· Place all the ingredients, except the whiskey, into a large non stick saucepan and heat gently stirring until the sugar has dissolved.
· Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116*/240*C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you don't have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
· Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whiskey and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long!
Cook's tip
To decorate with the Shamrocks simply roll 50g/2oz green coloured fondant icing (you can buy this all ready coloured in the supermarkets) in your hands until soft and pliable. Pinch off 4 small balls - roll three in balls and flatten slightly and shape into hearts shapes for the petals and arrange on a piece of fudge. Roll the remaining piece into a small sausage shape for the stem and arrange on the top of the fudge to complete the shamrock shape. Press down gently to make it stick. Repeat with the remaining fondant icing.
Flavour variations
· Fruit and nut - make up as above and stir in 75g/3oz mixed fruits and chopped nuts.
· Chocolate Orange - Make up as above and stir in the grated rind of 1 large orange and 175g/6oz roughly chopped dark, milk or white chocolate.
· Kiddies favourite - Use milk instead of cream liqueur and omit the whiskey. Pour into the tin and scatter the surface with mini marshmallows , chocolate chips or Smarties.
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 800g/1 ½ lb - 36 squares
Ingredients:
397g can condensed milk
150ml/ ¼ pint Coole Swan Irish Cream Liqueur
450g/1lb Demerara sugar
125g/4oz Glenilen Farm Handmade Country Butter
2 tbsp Cooley Distillery Irish Whiskey
Method:
· Grease a 7inch/18cm square tin.
· Place all the ingredients, except the whiskey, into a large non stick saucepan and heat gently stirring until the sugar has dissolved.
· Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116*/240*C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you don't have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
· Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whiskey and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long!
Cook's tip
To decorate with the Shamrocks simply roll 50g/2oz green coloured fondant icing (you can buy this all ready coloured in the supermarkets) in your hands until soft and pliable. Pinch off 4 small balls - roll three in balls and flatten slightly and shape into hearts shapes for the petals and arrange on a piece of fudge. Roll the remaining piece into a small sausage shape for the stem and arrange on the top of the fudge to complete the shamrock shape. Press down gently to make it stick. Repeat with the remaining fondant icing.
Flavour variations
· Fruit and nut - make up as above and stir in 75g/3oz mixed fruits and chopped nuts.
· Chocolate Orange - Make up as above and stir in the grated rind of 1 large orange and 175g/6oz roughly chopped dark, milk or white chocolate.
· Kiddies favourite - Use milk instead of cream liqueur and omit the whiskey. Pour into the tin and scatter the surface with mini marshmallows , chocolate chips or Smarties.
Spicy Beef Irish St Patrick's Day Recipe from Irish Food Board
CHUNKY BEEF CHILLI WITH CREAMY CHEESE SALSA
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Serves 4
For the chilli
2 tbsp vegetable oil
675g/11/2lb Irish grass-fed rump steak, cut into 1in/2.5cm cubes
1 large onion, roughly chopped
2 cloves garlic
2 tbsp mild chilli powder
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
300ml/ ½ pint beef stock or water
1 large red pepper and 1 large green pepper, cored, deseeded and roughly chopped
400g can red kidney beans, rinsed and drained
For the chunky potato wedges
3 large baking potatoes
1 tbsp vegetable oil
1 tsp paprika
For the cheese salsa
200ml/7fl oz soured cream
125g/4oz Irish Farmhouse cheese, such as Ardrahan, coarsely grated
2 spring onions, trimmed and finely chopped
Method:
· Heat the oil in a large saucepan and brown the meat in batches (get a good caramelised colour on the meat - it all adds to the flavour). Transfer to a bowl.
· Add the onion to the saucepan and cook for 2-3 minutes stirring occasionally until beginning to soften. Add the garlic and chilli powder and cook stirring continuously for 1 minute. Add the tomatoes, tomato puree and stock or water. Bring to the boil. Return the meat to the saucepan. Simmer uncovered for 1 hour.
· Twenty five minutes before the end of the chilli cooking time. preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Toss the potatoes with the oil, paprika and season, and spread in a single layer on a shallow baking tin. Roast for 30-35 minutes until crisp and golden.
· Stir the peppers and kidney beans into the chilli and simmer for a further 20 minutes. Season to taste.
· Mix together the soured cream, cheese and spring onions and season to taste. Serve with the salsa and potato wedges and extra garnishes on the side such as lime wedges, chopped coriander and chopped avocado tossed in lime juice.
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Serves 4
For the chilli
2 tbsp vegetable oil
675g/11/2lb Irish grass-fed rump steak, cut into 1in/2.5cm cubes
1 large onion, roughly chopped
2 cloves garlic
2 tbsp mild chilli powder
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
300ml/ ½ pint beef stock or water
1 large red pepper and 1 large green pepper, cored, deseeded and roughly chopped
400g can red kidney beans, rinsed and drained
For the chunky potato wedges
3 large baking potatoes
1 tbsp vegetable oil
1 tsp paprika
For the cheese salsa
200ml/7fl oz soured cream
125g/4oz Irish Farmhouse cheese, such as Ardrahan, coarsely grated
2 spring onions, trimmed and finely chopped
Method:
· Heat the oil in a large saucepan and brown the meat in batches (get a good caramelised colour on the meat - it all adds to the flavour). Transfer to a bowl.
· Add the onion to the saucepan and cook for 2-3 minutes stirring occasionally until beginning to soften. Add the garlic and chilli powder and cook stirring continuously for 1 minute. Add the tomatoes, tomato puree and stock or water. Bring to the boil. Return the meat to the saucepan. Simmer uncovered for 1 hour.
· Twenty five minutes before the end of the chilli cooking time. preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Toss the potatoes with the oil, paprika and season, and spread in a single layer on a shallow baking tin. Roast for 30-35 minutes until crisp and golden.
· Stir the peppers and kidney beans into the chilli and simmer for a further 20 minutes. Season to taste.
· Mix together the soured cream, cheese and spring onions and season to taste. Serve with the salsa and potato wedges and extra garnishes on the side such as lime wedges, chopped coriander and chopped avocado tossed in lime juice.
Braised Short Ribs with Champ - Irish Food Board recipe
BRAISED SHORT RIBS WITH CHAMP
Preparation time: 20 minutes
Cooking time: 2 ½ -3 hours
Serves: 4
For the short ribs
4 Irish grass-fed beef short ribs, 2in/5cm wide and cut through the bone to 3in/7.5cm lengths, about 350g/12oz each
2 tbsp flour
2 onions, peeled, roughly chopped
2 celery sticks, trimmed and roughly chopped
1 carrot, peeled, roughly chopped
1 tbsp tomato purée
300ml/ ½ pint fl oz O'haras Celtic Stout
1.5litres/2 ½ pints beef stock
1 bay leaf
Few sprigs fresh thyme
3 garlic cloves, peeled, roughly chopped
5 black peppercorns
For the champ
900g/2lb potatoes
1 bunch spring onions, trimmed and thinly sliced
150ml/ ¼ pint warm milk
75g/3oz Cuinneog butter
Method:
· Preheat the oven to 220*C/fan oven 200*C/Gas mark 7. Season the beef ribs with salt and freshly ground black pepper and dust with the flour. Place them in a roasting tray with the onion, celery and carrot and roast for 20 minutes, then turn the short ribs over and roast for a further 15 minutes.
· When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan or casserole dish, leaving the fat and juices behind, and set aside.
· Put the roasting tray with the fat and juices over a low heat. Add the tomato purée and cook for a minute, stirring. Gradually add the stout and beef stock, whisking well until smooth and incorporating all the lovely caramelised bits from the bottom of the roasting tin. Bring to the boil.
· Pour the gravy over the short ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover.
· Bring to the boil, then simmer gently for 2-2 ½ hours, or until the meat is tender: it should be almost falling off the bone without being too soft.
· Fifteen minutes before the ribs have finished cooking, cook the potatoes in lightly salted boiling water. Remove the short ribs and keep warm.
· Bring the gravy to the boil and cook for about 10 minutes until reduced by a third. Season to taste. Drain the potatoes. Melt the butter in the saucepan and add the spring onions and saute for 1 minute.
· Add the potatoes and mash. Add as much warm milk to make a soft light mixture. Season to taste.
· Spoon the champ onto warmed serving plates. Arrange the short rib standing up pushed into the champ and Strain over the gravy. Serve with buttered fine green beans and carrots.
Preparation time: 20 minutes
Cooking time: 2 ½ -3 hours
Serves: 4
For the short ribs
4 Irish grass-fed beef short ribs, 2in/5cm wide and cut through the bone to 3in/7.5cm lengths, about 350g/12oz each
2 tbsp flour
2 onions, peeled, roughly chopped
2 celery sticks, trimmed and roughly chopped
1 carrot, peeled, roughly chopped
1 tbsp tomato purée
300ml/ ½ pint fl oz O'haras Celtic Stout
1.5litres/2 ½ pints beef stock
1 bay leaf
Few sprigs fresh thyme
3 garlic cloves, peeled, roughly chopped
5 black peppercorns
For the champ
900g/2lb potatoes
1 bunch spring onions, trimmed and thinly sliced
150ml/ ¼ pint warm milk
75g/3oz Cuinneog butter
Method:
· Preheat the oven to 220*C/fan oven 200*C/Gas mark 7. Season the beef ribs with salt and freshly ground black pepper and dust with the flour. Place them in a roasting tray with the onion, celery and carrot and roast for 20 minutes, then turn the short ribs over and roast for a further 15 minutes.
· When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan or casserole dish, leaving the fat and juices behind, and set aside.
· Put the roasting tray with the fat and juices over a low heat. Add the tomato purée and cook for a minute, stirring. Gradually add the stout and beef stock, whisking well until smooth and incorporating all the lovely caramelised bits from the bottom of the roasting tin. Bring to the boil.
· Pour the gravy over the short ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover.
· Bring to the boil, then simmer gently for 2-2 ½ hours, or until the meat is tender: it should be almost falling off the bone without being too soft.
· Fifteen minutes before the ribs have finished cooking, cook the potatoes in lightly salted boiling water. Remove the short ribs and keep warm.
· Bring the gravy to the boil and cook for about 10 minutes until reduced by a third. Season to taste. Drain the potatoes. Melt the butter in the saucepan and add the spring onions and saute for 1 minute.
· Add the potatoes and mash. Add as much warm milk to make a soft light mixture. Season to taste.
· Spoon the champ onto warmed serving plates. Arrange the short rib standing up pushed into the champ and Strain over the gravy. Serve with buttered fine green beans and carrots.
Happy St Patrick's Day
Happy St Patrick's Day!
I celebrate that I am 100% Irish despite what people might think from my background or accent. I think being Irish explains some of my personality traits and I wish everyone a very Happy St Patrick's Day.
Here are some fascinating facts from the Irish Food Board.
· The national symbol of Ireland is the Celtic harp, not the shamrock
· Ireland is the third largest island in Europe
· The geology and climate in Ireland allows the longest grass growing season in the Northern Hemisphere. 4/5ths of Ireland’s agricultural land is devoted to grass
· There are over 131,000 farms in Ireland all of which are family run
· There are over 6 million cattle in Ireland (there are only 200,000 more people in the whole country)
· Ireland exports well over a 1/4 million tonnes of beef per year, over 50 % of which is to the UK
Wow! So now you know!
Are you celebrating St Patrick's Day! Don't forget to look around this site for lots of Irish recipes.
I celebrate that I am 100% Irish despite what people might think from my background or accent. I think being Irish explains some of my personality traits and I wish everyone a very Happy St Patrick's Day.
Here are some fascinating facts from the Irish Food Board.
· The national symbol of Ireland is the Celtic harp, not the shamrock
· Ireland is the third largest island in Europe
· The geology and climate in Ireland allows the longest grass growing season in the Northern Hemisphere. 4/5ths of Ireland’s agricultural land is devoted to grass
· There are over 131,000 farms in Ireland all of which are family run
· There are over 6 million cattle in Ireland (there are only 200,000 more people in the whole country)
· Ireland exports well over a 1/4 million tonnes of beef per year, over 50 % of which is to the UK
Wow! So now you know!
Are you celebrating St Patrick's Day! Don't forget to look around this site for lots of Irish recipes.
Wednesday, 16 March 2011
Wonderful Women Carnival - in praise of female friends
I am going to continue with the Blog Hop on Wonderful Women that I started last week as it led me to some inspiring stories about women and also some great new blogs. This blog hop is simple to join in. Here is what you can do should you wish to do so and with over 200 followers and many pageviews per day, hopefully I can help drive some new traffic to your blog whilst we all rave about women too.
Please link up by midnight on Monday 21st March 2011.
So this Wonderful Women Wednesday, I am going to talk about my half-sister.
The "rules" of this blog hop is that you link up a post from your blog (new or old) that talks about a woman who you think is great in small or big ways. It might be your Mum, your sister, you friend, a blogger, your colleague, a charity campaigner or even a celebrity. Up to you - it is all about celebrating women!
Happy to answer any questions if I am not making things clear.
I want to talk about J. She is my half-sister but she did not come into my life until a few years ago.
J is the daughter of my birth mother. She was born about 14 years after my birth mother gave me up for adoption. J never knew of my existence when growing up but did sense that there was something amiss with her Mum in some way that she could not quite put her finger on.
When I was in my thirties, I decided to track J down. I had my full adoption file by then and had letter contact with my birth mother. I used the dubious power of the Internet and social networking to find J. Judge me as you will and maybe with just cause. I did what my gut told me to.
J was very shocked when she found out about me and more so when she discovered that her mother had given more than one child up for adoption. I can imagine that it rocked her world and reality for a while.
J is wonderful because even when she found it difficult she welcomed contact with me and we are in regular touch via Facebook and so on. I am so appreciative of her for giving this mad unknown woman a chance and I value my relationship with her although we have yet to meet in the flesh.
J is also fabulous as she is a great midwife bringing babies and joy into the world every day. This whilst she struggles to conceive herself - that must be so painful a situation to be in. Yet she remains friendly and warm and caring for others.
J has asked me to go to meet her this year and I think I would like to do so. Daunting but how can it go wrong when she is such a wonderful woman?
Right, over to you to tell me about the special women/ladies/females in your world.
Please take part by adding your link below.
Please do try and check out the other stories that feature too as I think we can learn so much from other women's stories and celebrate our differences and our similarities.
Please link up by midnight on Monday 21st March 2011.
So this Wonderful Women Wednesday, I am going to talk about my half-sister.
The "rules" of this blog hop is that you link up a post from your blog (new or old) that talks about a woman who you think is great in small or big ways. It might be your Mum, your sister, you friend, a blogger, your colleague, a charity campaigner or even a celebrity. Up to you - it is all about celebrating women!
Happy to answer any questions if I am not making things clear.
I want to talk about J. She is my half-sister but she did not come into my life until a few years ago.
J is the daughter of my birth mother. She was born about 14 years after my birth mother gave me up for adoption. J never knew of my existence when growing up but did sense that there was something amiss with her Mum in some way that she could not quite put her finger on.
When I was in my thirties, I decided to track J down. I had my full adoption file by then and had letter contact with my birth mother. I used the dubious power of the Internet and social networking to find J. Judge me as you will and maybe with just cause. I did what my gut told me to.
J was very shocked when she found out about me and more so when she discovered that her mother had given more than one child up for adoption. I can imagine that it rocked her world and reality for a while.
J is wonderful because even when she found it difficult she welcomed contact with me and we are in regular touch via Facebook and so on. I am so appreciative of her for giving this mad unknown woman a chance and I value my relationship with her although we have yet to meet in the flesh.
J is also fabulous as she is a great midwife bringing babies and joy into the world every day. This whilst she struggles to conceive herself - that must be so painful a situation to be in. Yet she remains friendly and warm and caring for others.
J has asked me to go to meet her this year and I think I would like to do so. Daunting but how can it go wrong when she is such a wonderful woman?
Right, over to you to tell me about the special women/ladies/females in your world.
Please take part by adding your link below.
Please do try and check out the other stories that feature too as I think we can learn so much from other women's stories and celebrate our differences and our similarities.
Irish Stew Recipe - very simple with 4 ingredients
Simple Irish Stew is a prime example, super quick to prepare, easy, just using 4 simple ingredients and is both hearty and delicious to eat!
Irish Stew
Serves 4-6
• 1kg lamb neck chops
• 3 large onions, sliced
• 1 kg potatoes, peeled and thickly sliced
• 3 tbs. Worcestershire sauce
Preheat oven 160C. Arrange a layer of chops in a slow cooker. Season with sea salt and pepper. Cover with a layer of onions and then potatoes. Repeat until all used. Pour sauce over the top, then add 3 cups of water. Cover and cook on high for 4-5 hours or until the meat is lovely and tender.
Optional: Can use beef stock instead of water. Add whatever other vegetables are in season or that you know your family will enjoy!
Irish Stew
Serves 4-6
• 1kg lamb neck chops
• 3 large onions, sliced
• 1 kg potatoes, peeled and thickly sliced
• 3 tbs. Worcestershire sauce
Preheat oven 160C. Arrange a layer of chops in a slow cooker. Season with sea salt and pepper. Cover with a layer of onions and then potatoes. Repeat until all used. Pour sauce over the top, then add 3 cups of water. Cover and cook on high for 4-5 hours or until the meat is lovely and tender.
Optional: Can use beef stock instead of water. Add whatever other vegetables are in season or that you know your family will enjoy!
Make Irish biscuits with the children
Irish farmhouse cheddar cheese biscuits/shamrocks
Makes 28-30
300g mature Irish farmhouse cheese such as Ardrahan or Carrigaline* - finely grated
200g plain flour
1/2 tsp cayenne pepper
200g butter, diced
2 free-range egg yolks
Salt and freshly ground black pepper
1. Preheat the oven to 180C/Gas Mark 5. Lightly grease 2-3 baking sheets with butter and line with non-stick baking paper.
2. Mix the grated cheese, flour, cayenne pepper, 1/2 teaspoon salt and some black pepper together in a large mixing bowl. Add the butter and rub together until the mixture looks like fine breadcrumbs.
3. Stir in the egg yolks with a kitchen knife until the mixture comes together in a ball. Tip out onto a work surface and knead briefly until smooth. Roll out on a lightly floured surface to 5mm thick.
4. Using a shamrock-shaped biscuit cutter, cut out the biscuits and place them spaced a little apart on the prepared baking sheets. Re-knead and roll the trimmings once or twice to make more biscuits. Chill for at least 30 minutes.
5. Bake for approximately 10 minutes or until richly golden around the edges. Remove and leave to cool on the baking tray. Store in an airtight tin once cold.
For more Irish themed recipes visit the Bord Bia website: www.bordbia.ie
* Ardrahan and Carrigaline are Irish farmhouse cheeses made in County Cork
Makes 28-30
300g mature Irish farmhouse cheese such as Ardrahan or Carrigaline* - finely grated
200g plain flour
1/2 tsp cayenne pepper
200g butter, diced
2 free-range egg yolks
Salt and freshly ground black pepper
1. Preheat the oven to 180C/Gas Mark 5. Lightly grease 2-3 baking sheets with butter and line with non-stick baking paper.
2. Mix the grated cheese, flour, cayenne pepper, 1/2 teaspoon salt and some black pepper together in a large mixing bowl. Add the butter and rub together until the mixture looks like fine breadcrumbs.
3. Stir in the egg yolks with a kitchen knife until the mixture comes together in a ball. Tip out onto a work surface and knead briefly until smooth. Roll out on a lightly floured surface to 5mm thick.
4. Using a shamrock-shaped biscuit cutter, cut out the biscuits and place them spaced a little apart on the prepared baking sheets. Re-knead and roll the trimmings once or twice to make more biscuits. Chill for at least 30 minutes.
5. Bake for approximately 10 minutes or until richly golden around the edges. Remove and leave to cool on the baking tray. Store in an airtight tin once cold.
For more Irish themed recipes visit the Bord Bia website: www.bordbia.ie
* Ardrahan and Carrigaline are Irish farmhouse cheeses made in County Cork
Lovely Apple Flapjacks Recipe from Pink Lady
Pink Lady Apple Flapjacks
These flapjacks are simply scrumptious and quick and easy to make.
You’ll need:
1kg Pink Lady® apples (peeled, cored and grated)
200g oats
70ml golden syrup http://www.blogger.com/post-edit.g?blogID=3079353160770482445&postID=7632729548470891434
150g butter
40g sugar
Pinch of salt
Pinch of ground ginger
What to do:
1. Simmer the Pink Lady® apples gently in a covered pan with the sugar, until it becomes a soft.
2. Add the butter and golden syrup and bring to a gentle simmer.
3. Gently stir in the oats, salt and ginger to coat through.
4. Pour the mixture into a buttered cake tin (8in round) and bake in the oven at 180C for 30 minutes. Allow to cool before turning out.
These flapjacks are simply scrumptious and quick and easy to make.
You’ll need:
1kg Pink Lady® apples (peeled, cored and grated)
200g oats
70ml golden syrup http://www.blogger.com/post-edit.g?blogID=3079353160770482445&postID=7632729548470891434
150g butter
40g sugar
Pinch of salt
Pinch of ground ginger
What to do:
1. Simmer the Pink Lady® apples gently in a covered pan with the sugar, until it becomes a soft.
2. Add the butter and golden syrup and bring to a gentle simmer.
3. Gently stir in the oats, salt and ginger to coat through.
4. Pour the mixture into a buttered cake tin (8in round) and bake in the oven at 180C for 30 minutes. Allow to cool before turning out.
The Tuck of the Irish - recipes galore
THE TUCK OF THE IRISH
Get into the Irish spirit this 17th March and celebrate St. Patrick’s Day with quality food and drink from the Emerald Isle. The Irish are renowned for their traditional home cooking and for generations have been passing down their recipes and demonstrating their commitment to good quality produce.
To mark the occasion, Bord Bia (the Irish Food Board) has developed some delicious recipes for you to enjoy with family and friends. Designed to highlight the wealth of irresistible products available from Ireland, they are quick, easy to make and most importantly delicious.
Below you’ll find just one of many authentic Irish recipes* to help get those taste buds tingling...
BRAISED SHORT RIBS WITH CHAMP
Preparation time: 20 minutes
Cooking time: 2 ½ -3 hours
Serves: 4
For the short ribs
4 Irish grass-fed beef short ribs, 2in/5cm wide and cut through the bone to 3in/7.5cm lengths, about 350g/12oz each
2 tbsp flour
2 onions, peeled, roughly chopped
2 celery sticks, trimmed and roughly chopped
1 carrot, peeled, roughly chopped
1 tbsp tomato purée
300ml/ ½ pint fl oz O'haras Celtic Stout
1.5litres/2 ½ pints beef stock
1 bay leaf
Few sprigs fresh thyme
3 garlic cloves, peeled, roughly chopped
5 black peppercorns
For the champ
900g/2lb potatoes
1 bunch spring onions, trimmed and thinly sliced
150ml/ ¼ pint warm milk
75g/3oz Cuinneog butter
Method:
· Preheat the oven to 220*C/fan oven 200*C/Gas mark 7. Season the beef ribs with salt and freshly ground black pepper and dust with the flour. Place them in a roasting tray with the onion, celery and carrot and roast for 20 minutes, then turn the short ribs over and roast for a further 15 minutes.
· When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan or casserole dish, leaving the fat and juices behind, and set aside.
· Put the roasting tray with the fat and juices over a low heat. Add the tomato purée and cook for a minute, stirring. Gradually add the stout and beef stock, whisking well until smooth and incorporating all the lovely caramelised bits from the bottom of the roasting tin. Bring to the boil.
· Pour the gravy over the short ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover.
· Bring to the boil, then simmer gently for 2-2 ½ hours, or until the meat is tender: it should be almost falling off the bone without being too soft.
· Fifteen minutes before the ribs have finished cooking, cook the potatoes in lightly salted boiling water. Remove the short ribs and keep warm.
· Bring the gravy to the boil and cook for about 10 minutes until reduced by a third. Season to taste. Drain the potatoes. Melt the butter in the saucepan and add the spring onions and saute for 1 minute.
· Add the potatoes and mash. Add as much warm milk to make a soft light mixture. Season to taste.
· Spoon the champ onto warmed serving plates. Arrange the short rib standing up pushed into the champ and Strain over the gravy. Serve with buttered fine green beans and carrots.
CHUNKY BEEF CHILLI WITH CREAMY CHEESE SALSA
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Serves 4
For the chilli
2 tbsp vegetable oil
675g/11/2lb Irish grass-fed rump steak, cut into 1in/2.5cm cubes
1 large onion, roughly chopped
2 cloves garlic
2 tbsp mild chilli powder
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
300ml/ ½ pint beef stock or water
1 large red pepper and 1 large green pepper, cored, deseeded and roughly chopped
400g can red kidney beans, rinsed and drained
For the chunky potato wedges
3 large baking potatoes
1 tbsp vegetable oil
1 tsp paprika
For the cheese salsa
200ml/7fl oz soured cream
125g/4oz Irish Farmhouse cheese, such as Ardrahan, coarsely grated
2 spring onions, trimmed and finely chopped
Method:
· Heat the oil in a large saucepan and brown the meat in batches (get a good caramelised colour on the meat - it all adds to the flavour). Transfer to a bowl.
· Add the onion to the saucepan and cook for 2-3 minutes stirring occasionally until beginning to soften. Add the garlic and chilli powder and cook stirring continuously for 1 minute. Add the tomatoes, tomato puree and stock or water. Bring to the boil. Return the meat to the saucepan. Simmer uncovered for 1 hour.
· Twenty five minutes before the end of the chilli cooking time. preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Toss the potatoes with the oil, paprika and season, and spread in a single layer on a shallow baking tin. Roast for 30-35 minutes until crisp and golden.
· Stir the peppers and kidney beans into the chilli and simmer for a further 20 minutes. Season to taste.
· Mix together the soured cream, cheese and spring onions and season to taste. Serve with the salsa and potato wedges and extra garnishes on the side such as lime wedges, chopped coriander and chopped avocado tossed in lime juice.
CREAMY IRISH LIQUEUR FUDGE
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 800g/1 ½ lb - 36 squares
Ingredients:
397g can condensed milk
150ml/ ¼ pint Coole Swan Irish Cream Liqueur
450g/1lb Demerara sugar
125g/4oz Glenilen Farm Handmade Country Butter
2 tbsp Cooley Distillery Irish Whiskey
Method:
· Grease a 7inch/18cm square tin.
· Place all the ingredients, except the whiskey, into a large non stick saucepan and heat gently stirring until the sugar has dissolved.
· Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116*/240*C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you don't have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
· Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whiskey and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long!
Cook's tip
To decorate with the Shamrocks simply roll 50g/2oz green coloured fondant icing (you can buy this all ready coloured in the supermarkets) in your hands until soft and pliable. Pinch off 4 small balls - roll three in balls and flatten slightly and shape into hearts shapes for the petals and arrange on a piece of fudge. Roll the remaining piece into a small sausage shape for the stem and arrange on the top of the fudge to complete the shamrock shape. Press down gently to make it stick. Repeat with the remaining fondant icing.
Flavour variations
· Fruit and nut - make up as above and stir in 75g/3oz mixed fruits and chopped nuts.
· Chocolate Orange - Make up as above and stir in the grated rind of 1 large orange and 175g/6oz roughly chopped dark, milk or white chocolate.
· Kiddies favourite - Use milk instead of cream liqueur and omit the whiskey. Pour into the tin and scatter the surface with mini marshmallows , chocolate chips or Smarties.
LUXURY FISH PIE
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Serves 4
Ingredients:
675g/11/2lb floury potatoes
50g/2oz Glenilen Farm Handmade Country Butter
1 large leek, trimmed and finely shredded
Nutmeg kernel
3 tbsp plain flour
350ml/12fl oz milk
4 tbsp single cream
350g/12oz firm white fish e.g. cod or haddock fillet, skinned and cut into large chunks
225g/8oz Dublin Bay Prawns, peeled
125g/4oz Kinvara Smoked Salmon slices
125g/4oz cooked Fastnet Mussels, removed from their shell
125g/4oz Carrigaline cheese, grated
Method:
· Butter a 1.7litre/3pint shallow ovenproof dish and set aside. Peel the potatoes and cut into 5mm/1/4inch thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 4-5 minutes. Drain well and set aside. Meanwhile, preheat the oven to 190*C/fan oven 170*C/Gas mark 5.
· Melt 75g/3oz of the butter in a large frying pan (remove and reserve 1 tablespoon) and saute the leeks for 2-3 minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk and stir until thickened and creamy. Season to taste. Stir in the cream.
· Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce. Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling.
Cook's tip
For an extra crispy golden top finish under a hot preheated grill for 3-4 minutes.
WARM SAVOURY BAKED CHEESECAKE
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Serves 6-8
Ingredients:
125g/4oz plain flour
Pinch salt
75g/3oz Cuinneog butter
25g/1oz Flahavan’s Porridge Oats
50g/2oz walnut halves, finely chopped
4 medium eggs
300ml/ ½ pint milk
175g/6oz each of Cashel blue, St Tola, Gubbeen, crumbled, grated or finely chopped
2 tsp Dijon mustard
75g/3oz fine breadcrumbs
225g/8oz trimmed runner beans, cut into 1inch/2.5cm pieces
3 firm tomatoes, skinned, deseeded and cut into thin wedges
Handful fresh basil leaves
1 tbsp extra virgin olive oil
Squeeze fresh lemon juice
Freshly ground black pepper
Method:
· Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Line the base of a lightly greased 8inch/20cm loose bottomed spring form tin with greaseproof paper.
· Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the oats and walnuts. Separate one egg and add the egg yolk to the walnut mixture (the egg white can be kept and made into meringues). Stir in 1-2 teaspoons cold water if necessary to form a firm dough.
· Press into the base of the prepared tin to cover the base completely. Cover with greaseproof paper and baking beans and bake blind for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Reduce the oven temperature to 170*C/fan oven 150*C/Gas mark 3.
· Warm the milk in a large saucepan. Remove from the heat and stir in the cheese, mustard, breadcrumbs and freshly ground black pepper (no need to add salt as the cheese has enough salt in it), cool slightly. Separate the remaining eggs and beat the egg yolks into the cheese sauce.
· Whisk the egg whites until stiff and fold into the cheese sauce using a large metal spoon. Pour the mixture into the prepared tin. Level the surface. Bake for 50 minutes covering with foil towards the end of cooking time if browning too much.
· Ten minutes before the end of cooking time. Cook the beans in lightly salted boiling water for 4-5 minutes drain and toss with the tomatoes and oil and return to the heat just to warm through. Squeeze over the lemon juice to taste and seasoning to taste. Serve warm with the warm cheesecake.
Cook's tip
Try using the Oak smoked Gubbeen cheese as an alternative.
WARM BLACK PUDDING, WICKLOW CHEESE AND EGG SALAD
Preparation time; 10 minutes
Cooking time: 12 minutes
Serves 4
Ingredients:
4 Charlotte potatoes, quartered
1 tsp vegetable oil
4 rashers Irish streaky bacon, derinded and each piece cut into three pieces
280g Clonakilty Black Pudding, trimmed and cut into 12 slices
4 medium eggs
25g/1oz Connacht Gold Hollandaise Butter Sauce
Large handful watercress, about 50g/2oz
50g/2oz Wicklow cheese, crumbled
Method:
· Cook the charlotte potatoes in lightly salted boiling water for 8-10 minutes until just cooked. Drain well and set aside. Bring a large pan of water to the boil. Whisk the water until swirling and then break the eggs one at a time into the water, cook for 1 minute just simmering, then turn off, cover and leave to stand for 4 minutes.
· Meanwhile heat the oil in a large frying pan and add the bacon pieces and the black pudding and cook for 2 minutes until crispy and make up the butter sauce according to the pack instructions.
· Turn the black pudding and bacon over and cook for a further 2 minutes until crispy. Add the potatoes to the bacon pan and toss.
· Arrange four pieces of potato, three pieces of bacon and three pieces of black pudding around the outside of a large warmed serving plate. Scatter over some watercress. Lift the eggs from the water and drain on kitchen paper and then arrange in the centre of each plate. Spoon some Hollandaise Butter Sauce over the eggs. Crumble over the cheese and season with salt and freshly ground black pepper. Serve immediately.
Celebrity chef Antony Worrall Thompson will be cooking up this classic treat on St Patrick’s Day
Grass-fed Beef and Guinness Pie (awtrestaurants.com and awtonline.co.uk)
(Serves 4-6)
Ingredients:
1.5 kg chuck grass-fed steak, cut in 3-4cm pieces
40g/1 and half oz seasoned flour
55g /2oz dripping or lard
1 tablespoon black peppercorns
2 teaspoons sea salt
3 teaspoons dried oregano
1 teaspoon soft thyme leaves
7 cloves garlic, peeled
125/4 oz soft dark muscovado sugar
1 tablespoon good olive oil
25g/1oz unsalted butter
2 onions, peeled and roughly chopped
6 sage leaves, finely chopped
18 stoned prunes
1 x 440ml can Guinness
1 block shop bought puff pastry
2 egg yolks for glazing
Method:
· Brown the meat all over in hot dripping, remove and set aside to cool.
· In a food processor blend together the next six ingredients until you have a fine paste. If it appears too dry add a little water.
· Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.
· Preheat oven to 150C/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.
· To the same casserole, add the beef and any marinade.
· Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.
· Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
· Serve with mash and your favourite green vegetable.
Get into the Irish spirit this 17th March and celebrate St. Patrick’s Day with quality food and drink from the Emerald Isle. The Irish are renowned for their traditional home cooking and for generations have been passing down their recipes and demonstrating their commitment to good quality produce.
To mark the occasion, Bord Bia (the Irish Food Board) has developed some delicious recipes for you to enjoy with family and friends. Designed to highlight the wealth of irresistible products available from Ireland, they are quick, easy to make and most importantly delicious.
Below you’ll find just one of many authentic Irish recipes* to help get those taste buds tingling...
BRAISED SHORT RIBS WITH CHAMP
Preparation time: 20 minutes
Cooking time: 2 ½ -3 hours
Serves: 4
For the short ribs
4 Irish grass-fed beef short ribs, 2in/5cm wide and cut through the bone to 3in/7.5cm lengths, about 350g/12oz each
2 tbsp flour
2 onions, peeled, roughly chopped
2 celery sticks, trimmed and roughly chopped
1 carrot, peeled, roughly chopped
1 tbsp tomato purée
300ml/ ½ pint fl oz O'haras Celtic Stout
1.5litres/2 ½ pints beef stock
1 bay leaf
Few sprigs fresh thyme
3 garlic cloves, peeled, roughly chopped
5 black peppercorns
For the champ
900g/2lb potatoes
1 bunch spring onions, trimmed and thinly sliced
150ml/ ¼ pint warm milk
75g/3oz Cuinneog butter
Method:
· Preheat the oven to 220*C/fan oven 200*C/Gas mark 7. Season the beef ribs with salt and freshly ground black pepper and dust with the flour. Place them in a roasting tray with the onion, celery and carrot and roast for 20 minutes, then turn the short ribs over and roast for a further 15 minutes.
· When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan or casserole dish, leaving the fat and juices behind, and set aside.
· Put the roasting tray with the fat and juices over a low heat. Add the tomato purée and cook for a minute, stirring. Gradually add the stout and beef stock, whisking well until smooth and incorporating all the lovely caramelised bits from the bottom of the roasting tin. Bring to the boil.
· Pour the gravy over the short ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover.
· Bring to the boil, then simmer gently for 2-2 ½ hours, or until the meat is tender: it should be almost falling off the bone without being too soft.
· Fifteen minutes before the ribs have finished cooking, cook the potatoes in lightly salted boiling water. Remove the short ribs and keep warm.
· Bring the gravy to the boil and cook for about 10 minutes until reduced by a third. Season to taste. Drain the potatoes. Melt the butter in the saucepan and add the spring onions and saute for 1 minute.
· Add the potatoes and mash. Add as much warm milk to make a soft light mixture. Season to taste.
· Spoon the champ onto warmed serving plates. Arrange the short rib standing up pushed into the champ and Strain over the gravy. Serve with buttered fine green beans and carrots.
CHUNKY BEEF CHILLI WITH CREAMY CHEESE SALSA
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Serves 4
For the chilli
2 tbsp vegetable oil
675g/11/2lb Irish grass-fed rump steak, cut into 1in/2.5cm cubes
1 large onion, roughly chopped
2 cloves garlic
2 tbsp mild chilli powder
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
300ml/ ½ pint beef stock or water
1 large red pepper and 1 large green pepper, cored, deseeded and roughly chopped
400g can red kidney beans, rinsed and drained
For the chunky potato wedges
3 large baking potatoes
1 tbsp vegetable oil
1 tsp paprika
For the cheese salsa
200ml/7fl oz soured cream
125g/4oz Irish Farmhouse cheese, such as Ardrahan, coarsely grated
2 spring onions, trimmed and finely chopped
Method:
· Heat the oil in a large saucepan and brown the meat in batches (get a good caramelised colour on the meat - it all adds to the flavour). Transfer to a bowl.
· Add the onion to the saucepan and cook for 2-3 minutes stirring occasionally until beginning to soften. Add the garlic and chilli powder and cook stirring continuously for 1 minute. Add the tomatoes, tomato puree and stock or water. Bring to the boil. Return the meat to the saucepan. Simmer uncovered for 1 hour.
· Twenty five minutes before the end of the chilli cooking time. preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Toss the potatoes with the oil, paprika and season, and spread in a single layer on a shallow baking tin. Roast for 30-35 minutes until crisp and golden.
· Stir the peppers and kidney beans into the chilli and simmer for a further 20 minutes. Season to taste.
· Mix together the soured cream, cheese and spring onions and season to taste. Serve with the salsa and potato wedges and extra garnishes on the side such as lime wedges, chopped coriander and chopped avocado tossed in lime juice.
CREAMY IRISH LIQUEUR FUDGE
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 800g/1 ½ lb - 36 squares
Ingredients:
397g can condensed milk
150ml/ ¼ pint Coole Swan Irish Cream Liqueur
450g/1lb Demerara sugar
125g/4oz Glenilen Farm Handmade Country Butter
2 tbsp Cooley Distillery Irish Whiskey
Method:
· Grease a 7inch/18cm square tin.
· Place all the ingredients, except the whiskey, into a large non stick saucepan and heat gently stirring until the sugar has dissolved.
· Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116*/240*C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you don't have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
· Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whiskey and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long!
Cook's tip
To decorate with the Shamrocks simply roll 50g/2oz green coloured fondant icing (you can buy this all ready coloured in the supermarkets) in your hands until soft and pliable. Pinch off 4 small balls - roll three in balls and flatten slightly and shape into hearts shapes for the petals and arrange on a piece of fudge. Roll the remaining piece into a small sausage shape for the stem and arrange on the top of the fudge to complete the shamrock shape. Press down gently to make it stick. Repeat with the remaining fondant icing.
Flavour variations
· Fruit and nut - make up as above and stir in 75g/3oz mixed fruits and chopped nuts.
· Chocolate Orange - Make up as above and stir in the grated rind of 1 large orange and 175g/6oz roughly chopped dark, milk or white chocolate.
· Kiddies favourite - Use milk instead of cream liqueur and omit the whiskey. Pour into the tin and scatter the surface with mini marshmallows , chocolate chips or Smarties.
LUXURY FISH PIE
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Serves 4
Ingredients:
675g/11/2lb floury potatoes
50g/2oz Glenilen Farm Handmade Country Butter
1 large leek, trimmed and finely shredded
Nutmeg kernel
3 tbsp plain flour
350ml/12fl oz milk
4 tbsp single cream
350g/12oz firm white fish e.g. cod or haddock fillet, skinned and cut into large chunks
225g/8oz Dublin Bay Prawns, peeled
125g/4oz Kinvara Smoked Salmon slices
125g/4oz cooked Fastnet Mussels, removed from their shell
125g/4oz Carrigaline cheese, grated
Method:
· Butter a 1.7litre/3pint shallow ovenproof dish and set aside. Peel the potatoes and cut into 5mm/1/4inch thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 4-5 minutes. Drain well and set aside. Meanwhile, preheat the oven to 190*C/fan oven 170*C/Gas mark 5.
· Melt 75g/3oz of the butter in a large frying pan (remove and reserve 1 tablespoon) and saute the leeks for 2-3 minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk and stir until thickened and creamy. Season to taste. Stir in the cream.
· Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce. Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling.
Cook's tip
For an extra crispy golden top finish under a hot preheated grill for 3-4 minutes.
WARM SAVOURY BAKED CHEESECAKE
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Serves 6-8
Ingredients:
125g/4oz plain flour
Pinch salt
75g/3oz Cuinneog butter
25g/1oz Flahavan’s Porridge Oats
50g/2oz walnut halves, finely chopped
4 medium eggs
300ml/ ½ pint milk
175g/6oz each of Cashel blue, St Tola, Gubbeen, crumbled, grated or finely chopped
2 tsp Dijon mustard
75g/3oz fine breadcrumbs
225g/8oz trimmed runner beans, cut into 1inch/2.5cm pieces
3 firm tomatoes, skinned, deseeded and cut into thin wedges
Handful fresh basil leaves
1 tbsp extra virgin olive oil
Squeeze fresh lemon juice
Freshly ground black pepper
Method:
· Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Line the base of a lightly greased 8inch/20cm loose bottomed spring form tin with greaseproof paper.
· Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the oats and walnuts. Separate one egg and add the egg yolk to the walnut mixture (the egg white can be kept and made into meringues). Stir in 1-2 teaspoons cold water if necessary to form a firm dough.
· Press into the base of the prepared tin to cover the base completely. Cover with greaseproof paper and baking beans and bake blind for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Reduce the oven temperature to 170*C/fan oven 150*C/Gas mark 3.
· Warm the milk in a large saucepan. Remove from the heat and stir in the cheese, mustard, breadcrumbs and freshly ground black pepper (no need to add salt as the cheese has enough salt in it), cool slightly. Separate the remaining eggs and beat the egg yolks into the cheese sauce.
· Whisk the egg whites until stiff and fold into the cheese sauce using a large metal spoon. Pour the mixture into the prepared tin. Level the surface. Bake for 50 minutes covering with foil towards the end of cooking time if browning too much.
· Ten minutes before the end of cooking time. Cook the beans in lightly salted boiling water for 4-5 minutes drain and toss with the tomatoes and oil and return to the heat just to warm through. Squeeze over the lemon juice to taste and seasoning to taste. Serve warm with the warm cheesecake.
Cook's tip
Try using the Oak smoked Gubbeen cheese as an alternative.
WARM BLACK PUDDING, WICKLOW CHEESE AND EGG SALAD
Preparation time; 10 minutes
Cooking time: 12 minutes
Serves 4
Ingredients:
4 Charlotte potatoes, quartered
1 tsp vegetable oil
4 rashers Irish streaky bacon, derinded and each piece cut into three pieces
280g Clonakilty Black Pudding, trimmed and cut into 12 slices
4 medium eggs
25g/1oz Connacht Gold Hollandaise Butter Sauce
Large handful watercress, about 50g/2oz
50g/2oz Wicklow cheese, crumbled
Method:
· Cook the charlotte potatoes in lightly salted boiling water for 8-10 minutes until just cooked. Drain well and set aside. Bring a large pan of water to the boil. Whisk the water until swirling and then break the eggs one at a time into the water, cook for 1 minute just simmering, then turn off, cover and leave to stand for 4 minutes.
· Meanwhile heat the oil in a large frying pan and add the bacon pieces and the black pudding and cook for 2 minutes until crispy and make up the butter sauce according to the pack instructions.
· Turn the black pudding and bacon over and cook for a further 2 minutes until crispy. Add the potatoes to the bacon pan and toss.
· Arrange four pieces of potato, three pieces of bacon and three pieces of black pudding around the outside of a large warmed serving plate. Scatter over some watercress. Lift the eggs from the water and drain on kitchen paper and then arrange in the centre of each plate. Spoon some Hollandaise Butter Sauce over the eggs. Crumble over the cheese and season with salt and freshly ground black pepper. Serve immediately.
Celebrity chef Antony Worrall Thompson will be cooking up this classic treat on St Patrick’s Day
Grass-fed Beef and Guinness Pie (awtrestaurants.com and awtonline.co.uk)
(Serves 4-6)
Ingredients:
1.5 kg chuck grass-fed steak, cut in 3-4cm pieces
40g/1 and half oz seasoned flour
55g /2oz dripping or lard
1 tablespoon black peppercorns
2 teaspoons sea salt
3 teaspoons dried oregano
1 teaspoon soft thyme leaves
7 cloves garlic, peeled
125/4 oz soft dark muscovado sugar
1 tablespoon good olive oil
25g/1oz unsalted butter
2 onions, peeled and roughly chopped
6 sage leaves, finely chopped
18 stoned prunes
1 x 440ml can Guinness
1 block shop bought puff pastry
2 egg yolks for glazing
Method:
· Brown the meat all over in hot dripping, remove and set aside to cool.
· In a food processor blend together the next six ingredients until you have a fine paste. If it appears too dry add a little water.
· Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.
· Preheat oven to 150C/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.
· To the same casserole, add the beef and any marinade.
· Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.
· Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
· Serve with mash and your favourite green vegetable.
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