Back in the Land of Blogging

I will be making this jacket out of the pink and purple tweed shown below.

Back to blogging and the land of the living again.  After a lot of travelling and 10 days of jet lag, I have finally had two good nights' sleep and feel ready to get back to sewing again. There are lots of projects I wish to start or finish. Now I just have to sit down and do them. Today my pattern arrived  and I found two pieces of fabric in my stash!  How lucky is that? I can't wait to get started.

The pattern is a Vogue wardrobe pattern, number 8916.  In the 90s I made lots of Tamotsu wardrobe patterns to wear to work.  I love Vogue patterns and have subscribed to the magazine (Now called 'Sew Today') for years.  They are always cleverly accessorised and I find the use of fabrics inspirational.  I also appreciate that Vogue patterns fit me.  I only have to make a few adjustments to get a perfect fit.  This time I am using the pattern for two separate outfits.  I will make the jacket in the purple/pink tweed to wear with skirts or trousers and the two piece in the grey tweed.  The two piece was inspired by an outfit in Hobbs.  It comes in mustard (which I love, but can't wear) and navy (which I can wear, but I feel I can make it for a lot less.)

I will make this two piece outfit  in the grey tweed below.  I copied the photo from the Vogue website and it is pixelated.  The photo on the pattern sleeve is a bit blurry. It's a no win situation.

I may put the skirt on a bodice, so it fits nicely under the top.  I plan to lengthen the sleeves a little and to shorten the top so it rests nicely over the top of the skirt.

This lovely fabric has a slight bit of gold thread in it.  It will  make a super jacket.

And this grey tweed has a tiny thread of silver in it.  Very trendy.  Inspired by something I saw in the shops, I plan to make the two piece 'dress' out of it. 

Roasted Butternut Squash Soup

Butternut squash served with pizza bread.

Brrr.  Autumn weather has arrived.  I live in hope that we might have a bit more summer weather, but this week is cool and cloudy.  Perfect for a nice, warming soup and this one is so easy and tasty.  We had a butternut squash hanging around for ages until Hubby used a bit of it for Sunday lunch.  Two thirds of the squash was left, so I cut it into chunks and drizzled a little olive oil over it, then roasted it in the oven for about 45 minutes. You can do this when you are already using the oven, then cool the squash and put it in the fridge.  It will keep for 3 days. Although most cookery writers tell you to peel and boil squash and pumpkin, I never do. It is too much trouble and does not give it enough flavour. Roasted squash has a sweeter and more robust flavour and it is easy to scoop the flesh from the skin.
I used chilli in my soup, but you could add a little cayenne pepper instead. The chilli gives it a bit of heat which we love, but if you don't like chilli, leave it out.
While the bread was heating up, I toasted some pumpkin seeds in the oven.  You could also toast them in a frying pan if you were not using the oven. They make a nice contrast to the smooth soup.


Ingredients:
1 butternut squash, cut into chunks and roasted at 180 C for 45 minutes.
2 medium onions. chopped
2 large carrots, diced
2 Tablespoons olive oil
1/2 large red chilli, chopped and deseeded (optional)
Salt and pepper
water to cover
Chicken or vegetable stock cube

In a large pan, heat the oil and add onions and carrots.  Cover and leave on low heat until they are softened and the onions are transparent (about ten minutes).
Add the chilli and cook for another two minutes.
Scoop the flesh out of the squash and add it to the pan.
Use just enough water to cover the vegetables, then add a stock cube, salt and pepper.
Bring to boil, then simmer for 20 minutes.
Using a liquidiser or hand blender, blend the soup until there are no lumps.
Serve with a drizzle of cream and some toasted pumpkin seeds (optional).

Roasted Peppers with Omelette and Imam Bayuda

Still in France.  Enjoying glorious weather - not too hot, but lots of sun.  we have had so much good food. The markets are filled with wonderful, fresh vegetables. It's hard to resist anything.  We come home with bags bursting.  This meal is an example of what can be made with fresh market produce. Jenny prepared the peppers, aubergines and omelette.

The roasted peppers are based on Delia Smith’s Piedmontese Peppers. The aubergine recipe is Jenny's own.

For the Peppers:

1 large red, yellow or orange pepper per person, cut in half with the stems left on.

Large tomatoes quartered or cherry tomatoes

2 cloves garlic

1 anchovy per pepper (optional)

Salt and Pepper

Olive Oil

Prepare the peppers by cutting in half and scooping out the seeds and the white pith.

Pour a little olive oil into the bottom of an oven-proof dish and spread it around.

Arrange the peppers in the dish, cut side up.

Chop up the garlic and place a couple of small pieces in each pepper half.

Chop up the anchovies and put some in each pepper half.

Place the quartered tomatoes or cherry tomatoes into the peppers.

Drizzle olive oil into each pepper half.

Place in a 180 degree oven (Centigrade)/350 degree (Farenheit)

Bake for 50 minutes to one hour.  Peppers should be cooked, but retaining their shape.

Garnish with strips of omelette.

For the Imam Bayuda

2 aubergines (egg plant)

2 chopped spring onions

2 cloves of garlic

4 – 5 chopped tomatoes

Fresh basil

Salt and Pepper

Fry the aubergines gently in olive oil until crispy on the outside.

Add onions and garlic and cook on low for 5 minutes.

Add the other ingredients and cook until juicy.

Keep warm until ready to serve.

We had a cucumber and spring onion salad with this.  Very refreshing.

Jenny's Salad Nicoise

During the glorious fortnight of summer weather in July, friends stayed with me in France.  After lovely days out, we often ate a hearty, substantial salad for supper.  Here is Jenny’s version of Salad Nicoise. It is best made with traditional bib lettuce, as this lettuce is soft leaved and does not compete with the other flavours in the salad.  You could use Cos or Romaine lettuce for a crunchier salad, but avoid rocket, spinach, Italian mixed leaves, etc. They are really too strongly flavoured and will spoil the enjoyment of the other ingredients. Amounts can vary according to how many people you are going to serve.

(We left out the haricots verts by accident, but they are one of the traditional ingredients.)

Ingredients:

1 bib lettuce

2 cups cooked, firm new potatoes. We left the skins on for more flavor.

2 – 3 hardboiled eggs

1 tin tuna in oil, with the oil drained. (Tuna in brine does not have the same flavor or texture.)

2 spring onions, chopped

3 – 4 sliced tomatoes (or several  cherry tomatoes)

a handful of pitted black olives

haricots verts

basil leaves to garnish

Jenny’s Salad Dressing:

6 parts good quality olive oil

1 part Balsamic vinegar

1 teaspoon Dijon mustard

½ teaspoon sugar

Salt and pepper

The grated zest of one lemon

A little lemon juice

Method:

In a large bowl layer ingredients, working in rounds, in this order:

Bib lettuce broken into bite-size pieces (not too small)

Chopped spring onions

Potatoes

Tuna

Eggs (sliced or quartered)

Tomato slices

Olives

Anchovies

Haricot verts

Whisk dressing ingredients together and pour dressing evenly over the salad.

Do not mix or stir.

Garnish with basil leaves. 

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Although I have not been posting lately - I had a carpal tunnel operation which definitely has slowed me down - can't sew and can barely type - I have joined Bloglovin.  I'm working on new posts and will be posting again as soon as possible.  I'm still reading all of your posts every day and love the fact that so many people are enjoying sewing, crafting and cooking,  just like me.






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Early Summer Garden

The view from the kitchen door.

 This spring has been rainy and cool, but now the sun is shining,  everything is verdant. Too much so, as I can't keep up with the weeding (one handed). It's only a tiny London garden.
Hubby strimmed the grass, bless him, so it looks a bit tidier.
Several times a day I look at the garden just because it makes me happy.  I also find excuses to be out there when I should be doing something else, like sewing - still difficult and one handed. Hanging out the laundry is a joy again.

Flowers and herbs

Georgina the Goose on guard in the garden.

Fading Pansies and Burgeoning Geraniums 

The peony getting ready to bloom and my lovely foxglove.

My Little Angel with Blue Pansies

Lemon Yogurt Cake - The Monday Recipe

Here the cake is topped with a dusting of icing sugar.

This is a recipe borrowed from The  Barefoot Contessa. Three weeks ago, I had a carpal tunnel operation on my left hand and I have been watching quite a lot of television while my hand heals.  Today I am typing with my right hand only and that takes ages.
I tried this recipe because it  does not require a mixer.  I can't lift the mixer out of the cupboard, but I want cake! I NEED cake!







This cake is not overly sweet and it is delicious with a cup of coffee or tea.

Ingredients

1 1/2 cups flour

2 teaspoons baking powder (bicarbonate of soda)

1/2 teaspoon salt

1 cup plain full-fat yogurt

1 cup sugar

3 extra large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon good vanilla extract

1/2 cup vegetable oil (not olive oil)

Method

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla until smooth,
Add oil and mix in.
Add sifted dry ingredients and fold in gently until just mixed.

Pour mixture into a greased, lined 8 1/2 by 11 inch pan.
Bake at 180 C or 350 F for about 25 minutes.  Check that it is done by pressing lightly on the top.  If it springs back, it is done.

While the cake is baking, make a syrup from 1/2 cup of lemon juice and 1/2 cup sugar.
Put both ingredients in a pan and bring to a gentle simmer. Remove from  heat.

While the cake is still warm, pour the lemon syrup over the top.  Allow to cool and serve.