Wednesday, August 13, 2014

This, that and the other ...


These are the paper cake cases that I use in my loaf tins. Look for them in the kitchen section of your local cheap shop. Our shop is called Absolutely Anything and I love having a browse.

Recently, I saw on the 'interwebs' a great way to cook sweetcorn. Leaving the corn in the husk, trim the wider end off, throw the cob into the microwave and zap for 4 minutes (that time works for me, yours may be more or less). When done, take it out, place on a plate and carefully squeeze the pointy end. The corn slides out of the husk clean, leaving all the hairy bits behind! Mind blown!

Sometime on the weekend, on a blog, this children's book was mentioned. Suddenly, I was transported back to being 7 years old, listening to this story being told on Play School. I loved this story! So much so, I went online and ordered a copy!

Wow, rainbow do's are the go at the moment...would I dare? I think not!

I had another kitchen failure on Sunday. I had bought a little kitchen blow torch so I could have a go at Creme Brûlée. There was a recipe in Rachel's book...

I halved the recipe so it only made two (thinking of our waistlines)...

I made the custard as directed, placed them in a water bath then popped them in the oven at 110C (very slow oven) for 40 minutes as it said.

They were very liquid after that time so I gave them 10 minutes more at 140C. Still wobbly, I took them out of the oven and water then let them cool to room temperature. Popped them in the fridge for 1 hour - still the consistency of gravy. I know it said to chill for at least 4 hours but they just were never hoing to set so I tossed them! No dessert for us (sad face)!

My Sunday slow cooked ragout (ragou/ragu) was yummy. Just my own recipe - I chopped up 2 large lamb leg chops, 1 large pork chop and about 400gms beef mince. I marinated the meat for 3 hours with 1/2 cup of red wine, 3 cloves of garlic, a sprig of fresh rosemary, a shake of dried oregano and basil (I forgot to buy fresh), salt and pepper and a slosh of olive oil. Then I fried off an diced onion, carrot and celery stick and a nearly dead large mushroom then added in the meat. Browned it off for a few minutes then added 750mls chicken stock, 250mls of passata and 4 tblspns tomato paste. Once at a slow boil, I turned it right down so it was just ticking over and it bubbled away for nearly 3 hours. Along the way I put in a tablespoon of sugar which takes the tartness away from the tomatoes and a slug of balsamic vinegar for richness.

This is a lovely hearty sauce and I had enough for our lunches the next day and to freeze a big tub for another time when we need a quick dinner.

I made some Country Boy cookies on Monday afternoon...

To save my waistline, I had a couple with a cup of tea that night then I bagged them up and gave them away.

Man Pleasing chicken was on the menu Monday night...

We've been juicing again and enjoying it!

Wednesday is here again, I can't believe how fast this year is going!

I didn't make it to yoga last night, it was 9C and I didnt get home from work and shopping until 5.40pm. Gus walked this morning at 6.45 but I wanted to go later at 8.30am.

Still having cold, cold weather but at least its not windy!

Cheers - Joolz xx



  1. Thanks Julia for the cake tin liner info. It always amazes me what can be found in those stores, they seem to have everything. The man pleasing chicken is a winner, I tried this from your original post. Mmm, great ragou recipe I must try also. Creme Brûlée, I've never tried to make it , maybe I won't either after your experience. I've heard if you ever half or even double a recipe it isn't the same, not sure how they work this out!! Maybe that caused the problem or the temperature of the custard, I'm no expert at all. Enjoy the upcoming weekend.

  2. It was cold that Wednesday. I didn't end up going to pilates either. I was half way through getting dinner ready when I remembered. Better luck next time with the Brulees. The blow torch sounds cool though lol.


I love when you comment on my blog but will not publish anonymous comments unless you reveal a name.