Sunday, 22 January 2017

Dirty Eating - Cream of Mushroom Soup

Home-made cream of mushroom soup
It's January.  It's  cold out there and I have heard and read enough about dieting, exercising and 'clean eating'. What IS clean eating?  We eat healthily with a few exceptions, but we are not fanatical about it.  Nor do we have any food allergies (Of course I sympathise with those who do), but there is so much hype about existing on a kale leaf or a sludgy green smoothie after the Christmas indulgences that I feel no guilt about winter pick-me-ups like a dollop of cream, or a hearty steamed pudding.  Yes, my tummy is bigger after the holidays, but I just intend to eat a LITTLE less.
This recipe will brighten a grey day and make you feel good. You will see in the corner that I had mine with Ryvita, but that is just because we had no bread in the house. I sneakily topped it with a large helping of cream cheese to compensate.
This soup is quick and easy to make and will serve four people.  I have used it as a starter in days past when I made starters for three course dinner parties.  These days Hubby does a roast or I do a casserole and we skip the starters.

Mushroom Soup
Ingredients:
1 knob of butter
1 Tablespoon of oil
1 onion or leek, chopped
1 pound (450 grams) mushrooms, cleaned and sliced (Reserve a few for garnish.)
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano or two sticks of fresh thyme
a dash of cayenne pepper
bay leaf
chicken stock or water and a stock cube to cover
single cream to drizzle over the top (or a dollop of cream fraiche)
chopped parsley (optional)

Method:
Melt the butter with the oil in a large saucepan.
Add leeks or onions and soften (about 5 minutes).
Add flour and stir to make a roux.
Add seasoning and cook for one minute.
Put mushrooms in pan and cover with stock or stock cube dissolved in water.
Bring to boil then reduce heat and simmer for about 30 minutes.
Remove bay leaf.
Using a hand blender, blend the soup a little to thicken it, leaving some texture.
Serve with sliced mushrooms to garnish and a little cream and parsley.





Sunday, 18 December 2016

The Beauty of Christmas Memories - My Mother's Fruitcake

Christmas is a time when I most remember the past.. I do this by telling the story of every ornament on the tree; baking cookies from family recipes; and particularly, by making my mother's fruit cake.
I'm sure I used to get under her feet when she was baking, but I always loved being in the kitchen with her.  She taught me to love and respect food and to this day, I do.
I have kept note of every fruitcake I have made - how successful it was- whether it baked perfectly or was underdone or over baked and this is a way of making sure that I have a good result.

The story of my mother's recipe is a charming one.  As a young bride, recently moved from Canada to Detroit where my father found work, she lived in rooms in the home of a Scottish lady whose name I can no longer remember.  This lady took my mother, only 19 years old and away from her family, under her wing.  She taught her the proper way to make tea (always hot the pot) and gave her two fruitcake recipes - one light and one dark. We always preferred the  light one and that is the one that was handed down to me.
When I moved to England, I wrote and asked for the recipes and eventually, got a rather grumpy reply that this was the fourth time she had written it out for me. I found every one. Bless her.  No computers then.

I used to see making fruit cake as a daunting task, and although we all love it, the whole recipe made five fruitcakes - way too much for us and our friends. Recently, I started making half the recipe.  It makes three small loaf tins and all have been eaten by the end of the festive season, leaving us anticipating having the again the next year.
It takes quite a lot of ingredients, but this year, I found all the fruit and nuts in the freezer. They kept very well and Hubby says they are the best fruitcakes ever.


My Mother's hand-written recipe.

The fruit and nuts in a large bowl.

The loaf tins lined with parchment paper. I only used three.

Adding the batter to the fruit and nuts.

Sampling the first one.

The Recipe

3/4 cup (6 oz) of soft butter
3 eggs
3/4 cup sugar
2 1/2 cups sifted flour
1/2 teaspoon Baking Powder
1/2 pound sultanas
I tub glace cherries
1/8 lb orange peel (Do not over do this. I did one year and it was unpleasant.)
1 small bag candied pineapple (about 4 oz)
1 - 1 1/2 pounds of mixed nuts. (I use almonds, Brazil nuts (broken up),
walnuts, pecans and hazelnuts (if I have them)
1 Tablespoon vanilla essence
1/4 teaspoon almond essence
1/4 cup sweet sherry, sweet wine or apple juice.

Mix the fruit and nuts in a large bowl.
In your mixer cream butter, add sugar and beat until pale yellow.
Add eggs one at a time and mix well.
Sift flour, salt and baking powder and stir into the mixture.

Dollop all the batter onto the fruit and nuts.
With clean, wet hands, mix the batter and the fruit and nuts together.

Put the mixture into loaf tins or other small tins, lined with greaseproof or parchment paper.

Bake in a pre-heated oven at 150 C or 300 F for 30 minutes.
Turn pans around to bake evenly.  Cover with foil to prevent burning or uneven browning.
Bake another 30 minutes.
Test with a skewer.  If the skewer does not have any raw batter on it, remove from oven and cool.
(We couldn't wait that long and ate some warm.)

When the cakes are thoroughly cool, wrap in muslin (or paper towels) soaked in sherry, etc.
Put in plastic bags or a tin and allow the liquid to infuse the cakes and soften them.
You may want to top up the sherry, etc, but they should not be soaking wet. You want firm cake that can be easily sliced.








Wednesday, 24 August 2016

Inspirations from France

My husband calls this The Button Shop.  I call it heaven.


I have not blogged much this year.  Nor have I done much sewing.  A summer in France has been my inspiration to get sewing again - and blogging.  Here are some things I saw that inspired me.



Purchases from La Drogerie:  Sticky circles for my friend to use on bunting, a scarf to add tassels to for another friend, a small piece of very bright fabric and a notebook for me.


Interior of La Drogerie seen from the window.



Buttons and Trims.


An amazing boutique (they still exist in France) of original things.


Another very chic boutique filled with vintage things. Love the chair.


African bags.  These would be fun to make in the tradition of the African-inspired dresses seen on The Great British Sewing Bee.

Saturday, 25 June 2016

Educating Rita - to Sew

 My lovely neighbour, Rita, asked me to teach her to sew.  She was one of the few people who actually sewed at sewing club.  She started by making pyjama bottoms and moved on to making a top (see left) out of the left over fabric.  I suggested a top as she can learn various techniques which she can use for other things. The top has facing and interfacing, slit sides and will be bound at the armholes with bias binding.
Rita's mother was trained in tailoring in Italy when she was a girl and she, like my mother, made lots of clothes for her children.  Consequently, Rita knows some things about sewing, for example, how to hand sew a very neat hem, but she wants to know more.
In between lessons, she made a pin cushion., beautifully stitched and finished with buttons on both sides.
The next project is a covered foam cushion for an outdoor bench.
Watch this space to see the finished pyjamas and the cushion.

The beautifully made pin cushion.

Tuesday, 21 June 2016

Liberty's Take on the Great British Sewing Bee

One view of the African dress
Clever use of two fabrics.
The 'grass' underneath it is
made of tape measures.
 Liberty's sale is now on.  It's an excellent opportunity to stock up on Tana Lawn at half price - lots of 1 metre pieces for £12.95.  Guess what? I DIDN'T BUY ANYTHING! Hubby checked my pulse when I came home.
Why didn't I buy anything?  Because the night before I was looking for something in my fabric cupboard and I was shocked at how much fabric I already have. Just didn't find anything at Liberty that I felt I had to add to it.
Nevertheless, going to Liberty is my idea of heaven. I love the building, the displays, the clothes, the home furnishings and most of all, the fabric department. Sometimes it's enough just to look.
What I did see, was the Liberty interpretation of two of the dresses from the 'Eastern' week on GBSB - the African dress and the Mondrian dress (which I remember from my youth).  Both were lovely and worth seeing.
Last week I bought the Mondrian pattern and plan to make it - sometime.  If I do, it will be in the solid, bold colours of the original.  Still, the Liberty one is fun.





A different take on the Mondrian dress.
The Liberty fabrics are fun.

Another view of the African dress.
I loved the wax printed fabric used on GBSB
but I also love this.

My lunch  A teeny, tiny crab and fennel salad with avocado mayonnaise.
I could have eaten three of then! Delicious.

Wednesday, 8 June 2016

Another Easy Mid-Week Meal - Pasta with Bacon and Mushrooms

Hubby did a whole day's training in Media Law yesterday and I went out with a friend for lunch.  (Yes, I know.)
I never know if he will be hungry in the evening these days, but I feel he deserves a decent meal after a day's work.  It doesn't matter if he eats a little or a lot. I've done my bit.
Bless him.  He was hungry and had seconds.  This is  a lovely recipe for tired people as the pasta is restorative.
I can't remember if I have blogged this recipe before or not, but it's a good one.  It takes 20 minutes max and that's only because I am slow.
(I could never be a chef or even a short-order cook.)
If you are cooking this for non-meat eaters, omit the bacon and use a dollop of pesto in the creme fraiche or stir in some chopped brie which will melt deliciously.

Measurements for this recipe are flexible and I kind of use my eye rather than measuring spoons and cups, pound, kilos or ounces. I will try to be more accurate with this but if you want to use more or less of something, then do,  It will still be good,

Ingredients for 2 people:
6 to 8 ounces of pasta (fusilli or bows work best)
3 or 4 slices of bacon, cut into pieces.
4 ounces of mushrooms, cut in half or sliced
1 or 2 sliced spring onions
1/2 a small tub of creme fraiche (or more if you want more sauce)
salt, pepper and a hint of cayenne
parsley to garnish

Method:
Cook the pasta according to package directions. (About 10 minutes in boiling, salted water.)
Meanwhile, fry the bacon pieces in a little oil, then remove from pan and put to one side.
Add a knob of butter to the pan and cook the mushrooms and spring onions for 5 minutes.
Put the bacon back in the pan and add the creme fraiche.
Add the seasoning.  You may not need salt.
Stir until the creme fraiche is heated through and add the drained pasta to the sauce.
Serve in bowls or on plates and garnish with a little chopped parsley.

P.S.  I AM sewing, just not blogging about it.  I will try to do so soon.



Tuesday, 31 May 2016

Coffee and Walnut Cake

Book club is tonight and I remembered that I promised one of the members a recipe for Coffee Walnut Cake.  I can't find the original recipe, but I tried this one out at the weekend and it is a winner.  Very easy to make, moist and delicious.
I think the recipe came from a Parish Magazine in a cottage we rented 32 years ago!  My son was little and my daughter had not been born. I remember sitting contentedly and copying out several recipes. The original was called "Bradworthy Coffee Walnut Cake".  This one is "Coffee and Walnut Traybake" and it only varies slightly.  I think it would make a very good layer cake as well as a traybake, but I made a traybake so I could use half on Sunday for company and take half to Book Club this evening. The hostess will have her own dessert for us, but she can keep this for visitors. It's always nice to have a sample of what you might make.

Ingredients:
8 ounces of soft margarine (Stork or Flora)
4 ounces of soft, light brown sugar
4 ounces of caster sugar
10 oz of self raising flour
2 teaspoons of baking powder
4 eggs
1 teaspoon Vanilla essence
2 Tablespoons milk
2 Tablespoons strong coffee
3 unces chopped walnuts (I used more.)

Icing
3 ounces of butter
8 ounces of sifted icing sugar
2 teaspoons milk
2 teaspoons strong coffee
walnut halves

Method:
Cake:
Cream the margarine and sugar.
Add the eggs, one at a time and beat well.
Sift the flour and baking powder.
Fold in the flour, milk and coffee.
Add the walnuts.
Bake in a greased, line tray 8" x 11" for 25 to 30 minutes. at 180 C/350F.  (My fan oven is very fast so mine was done after 25 minutes. Test for doneness by pressing the top.  If it springs back, it is done.
Leave the cake to cool on a rack.

Icing:
Melt the butter in a milk pan.
Add the liquids and then the sifted icing sugar.
The mixture should be smooth and easy to spread.  If it is too liquid, add a little more icing sugar.

While the icing is warm, spread over the  cooled cake and then place walnut halves so each piece of cake will have one.

The first half of the cake did not last long.  Let's see what happens to the second half.