M before L

Big news I’ve started, well not exactly a diet but more a way of eating. I have read a lot about fasting and how not only does it help with weight but can also have great health benefits.

So last Sunday evening I started the 16:8 way of eating, which means I fast for 16 hours and have an eating window of 8 hours. My window is from 10.30 till 18.30. Lots of people do 12.00 till 20.00 but I felt really fuzzy headed not eating breakfast the first couple of days, so decided to break my fast earlier and I can just eating my dinner earlier. I therefore have a cup of black coffee or apple cider vinegar in hot water at about 07.00 and then do my morning dog walk and any little chores to keep me busy and then have breakfast at 10.30.

Obviously you still need to eat sensibly but I don’t have to restrict what I eat. It was a little hard to start off with but I am now on day 7 and it is really not too bad. I have so far lost .8 kg which is about 1.7 lbs.

Yesterday morning I had a very naughty but yummy breakfast of mini cinnamon rolls. These were so easy to make and took no more than 30 mins. I have to thank @fitwafflekitchen for the recipe the link is https://fb.watch/cIKkJODfoL/

When I moved into my house the previous owner had left a very ugly, plastic garden storage chest. I have just stored old pots and various rubbish in it. It stood in the place where my new garden shed now stands. I was going to take it to the tip but then suddenly had a brilliant idea to repurpose it.

I cleaned it, rubbed it down with sandpaper and then painted it with some chalk paint I had. I then bought two posts and an expanding trellis for a backing and filled it with soil. I used 3 X 40l bags and only half filled so will head back to garden centre this week to get more to fill. I can then plant my tomato plants in it, which can then be secured easily on the trellis as they grow and pop some French Marigolds and basil in front of them to keep bugs away.

It is placed in front of the compost heap to act as a screen.

I did find another great walk to take the dog’s on with an amazing field full of dandelions. I will head back there this week and pick some so I can have a go at making dandelion honey.

This week the letter for the herb or spice is ‘L’. As I don’t like lemongrass very much I thought about using Lovage. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine. Also known as sea parsley, the leaves and stem of the lovage plant add an intense celery-like flavour to soups, stews and stocks or pork and poultry dishes. It can also be used to enhance the flavour of potato dishes. Unfortunately I have so far not been able to source any 😢 but as soon as I do this is one recipe I will be doing which uses lovage oil.

https://www.bbc.co.uk/food/recipes/clementine_gin_salmon_37829

Instead I have hopped to ‘M’ and a little used spice Mace. It is the spice made from the reddish seed covering (aril) of the nutmeg seed. Its flavour is similar to nutmeg but more delicate; it is used to flavour baked goods, meat, fish, and vegetables, and in preserving and pickling.

I made this yummy risotto for my Saturday night dinner for one, as my eldest daughter was at work. A creamy amalgamation of chestnut and porcini mushrooms, goats cheese, cream with a hint of mace.

https://delishably.com/grains/quick-easy-mushroom-risotto-recipe

That’s all for this week I’m off on a hunt for lovage, whether the actual plant or oil.

Enjoy your Bank Holiday.

Chris x

Nearly Forgot A Title!

Hello again, after a lovely Easter it’s time to take my daughter back to University so off to Plymouth today. We have done a couple of lovely new walks this week. The granite way which runs from Okehampton to Lydford but I only walked to Meldon Viaduct and turned around, my daughter on the other hand cycled all the way to Lydford and back.

We also did a new local walk which showed it followed along the edge of the stream but for part of the way it looked like we were walking along the actual stream.

This week’s spice is ‘K’ and I used Kaffir lime leaves . In South Africa, the Arabic kafir was adopted by White colonialists as “kaffir,” an ethnic slur for black African people. Consequently, some therefore some people switched from calling it “kaffir lime” to “makrut lime”. Their distinctive citrus flavor can overpower milder herbs so it’s best to use these leaves in moderation when recipes call for them.

I decided to make an ice-cream.

Serves 4-6

2 cups (500ml) full-cream milk

1 cup (250ml) thickened cream

⅔ cup caster sugar

1 tsp fresh lime zest

1 tsp of dried Kaffir leaves powder I used whole leaves and ground to powder in a pestle and mortar

6 free range egg yolks

Small punnet of Raspberries, mash and put through sieve to form puree.

Combine milk, cream, caster sugar, kaffir lime zest or powder, ¼ teaspoon sea salt, egg yolks and strips of kaffir lime leaves in a large glass heatproof jug. Whisk well to combine. Cover jug with plastic wrap and refrigerate for at least 1 hour.

Pour mixture into a saucepan and cook over a medium heat, stirring constantly, until it reaches simmering point. Remove saucepan from heat. Pour custard back into cleaned heatproof jug, through a mesh strainer. Cover jug with plastic wrap and refrigerate until custard is thoroughly chilled.

Pour custard into the bowl of an ice-cream machine and churn until mixture is thick and creamy. Transfer ice-cream into a container, use the puree to create a ripple effect in the ice cream and freeze overnight, until set. Just before serving, remove ice-cream from freezer and allow it to soften a little.

I also made a lovely veggie dish for Mia’s last night. Carrot Fajitas with Mushroom, peppers and I added courgettes too. The Carrot tortillas were made using 100g grated carrots, 1 egg, 30g grated cheese and about 2 tbsp of plain flour. Cook the carrot in a bowl with a splash of water and cover with cling film and pop in microwave for about 5 minutes. Strain through a sieve and get as much water out as you can. Then mix with rest of ingredients and spread two rounds on baking sheet that has greaseproof paper on and cook at 220° for about 10 mins.

I topped them with mushrooms, peppers, courgettes, garlic and fajitas spice. Then popped some Tzatziki and feta on top.

We finished the beach hut shed and cleared the space and popped down some stones.

Let me know if you make any of these recipes, I’m off now to pack the car with a bike and hamster, oh and few clothes 🤣

Chris x

Easter Shenanigans!

Happy Easter and hasn’t the weather been kind to us. The hedgerows are beginning to burst into life and here in Devon the banks are full of primroses.

Good Friday myself and friend Anna explored another section of the Tarka trail. Initially we dropped youngest daughter at Meeth Nature Reserve for her 30 mile bike ride to Bideford and back again, along the Tarka trail and we drove to Yarde to begin our little jaunt.

This part of the Tarka trail is completely flat and with a good surface under foot. It has a few sculptures along the way which form seats. We came across three birds and apparently an otter, which at this point we turned back and returned to @Yarde.Orchard.Cafe for lunch. As we arrived, Mia arrived too having reached Bideford and was on her return journey. We stopped and had lovely baguettes filled with cheese and chutney and tuna mayo. We resisted the temptation of the yummy looking cakes.

Mia then continue back to Meeth on her bike and we drove to pick her up.

Last week I mentioned I was hosting the Crafty Butterflies group to do decoupage tins. The evening was a great success and we had a lovely array of decorated tins by the end of the evening.

This week’s letter is ‘J’ and what better spice, for this gin lover than the juniper berry. Although let’s set the record straight. Juniper berries aren’t berries at all. They’re modified cones.

I know, bonkers, right? Instead of having scales like the cones most of us are familiar with on conifers, they have such small scales that this ends up looking like a thick, almost leathery skin.

This week I actually used them in two recipes. The first was a version of bubble and squeak. Frying Savoy cabbage and pre cooked potatoes in butter, adding six crushed juniper berries into the melting butter before adding the potato and cabbage. We then had roasted duck breast as game works well with juniper.

Posh bubble and squeak with Juniper Berries

I also made an adaptation of @jamieoliver Dark berry, rosemary and juniper cocktail but as I could not get any frozen blackberries I used some of my homemade blackberry jelly and therefore did not add honey. Very yummy

https://www.jamieoliver.com/recipes/gin-recipes/berry-rosemary-juniper-gin-fizz/

I made some very yummy Easter treats from the recipe below, but I used the Smarties version as brighter colours. These are extremely sweet, so one with a cup of tea is all I could manage!

https://www.deliciousmagazine.co.uk/recipes/chocolate-mini-egg-cookies/

I have been putting together my new beach hut shed and will do the big reveal next week when myself and Mia (queen of DIY) finally finish it.

Enjoy the rest of the Bank Holiday weekend.

Chris x

A little step into the Mediterranean

My youngest daughter is back from her course in Sheffield and she really enjoyed playing with bones! Of course like all good teenagers she came back with a pile of washing 😂

This week has definitely been a week of April showers, some of those showers have been decidedly wintery. As I write this though the sun is coming up and although there is a frost on the ground it should warm up nicely for today’s adventure. Mia, myself and the little dogs are heading into Dartmoor but you will have to join me next week to see where we went!

I am now on the letter I which does not seem to have a specific herb or spice but correct me if I’m wrong. I decided rather than skip it, to go with an Italian herb blend. This homemade Italian blend is the combination of basil, oregano, marjoram, parsley and thyme. You could add rosemary also but I did not have any dried.

I made a delicious fish stew and Italian soft rolls.

Fish stew made 3 portions

2 fillets salmon skinned and cubed
8 large raw prawns chopped into 3
Chopped onion
Small head of Broccoli chopped finely
2 cloves garlic
Tin of chopped tomatoes
Tablespoon Italian herbs
Tablespoon dried morel mushrooms soaked in cup of boiling water

Saute onions, broccoli and garlic till soft, add tinned tomatoes, herbs and seasoning. Drain the mushrooms and add the water to the pan and chop the mushrooms and add. Finally add the salmon and prawns and cook till prawns turn pink.

The rolls were made from this recipe but I halved the amount as did not want as many rolls and only half the size.

Subway Bread Recipe (Italian Herb and Cheese Copycat)

Decoupage

The word is fashioned from Middle French decouper, meaning “to cut out.” Decouper, in turn, pastes together the prefix de- (“from” or “away”) and couper (“to cut).

I have seen some lovely decoupage projects on Pinterest to recycle tin cans and decided to have a go. It took about 1 hour from start to finish so an easy fun project to do as a group or with kids. Just make sure you use a can that has a pull ring top as you then don’t have to worry about a sharp edge. I didn’t have one so used black duck tape around the top edge.

I found old music sheets online and printed and cut to size of my tin, you could use newspaper or even just paint it. I glued the music sheet to the tin and allowed to dry whilst cutting out patterns from some pretty napkins I had recently bought.

I found a good YouTube video which showed a good way of putting the napkin onto the tin using cling film which means you get no creases or ripping. I didn’t bother spraying a gloss varnish over it but just painted a thin layer of the white glue (modge podge) over the top as this goes clear and seals.

I thought the music was very topical and I just popped one of my seagrass jars inside it to adorn my kitchen island.

Our craft group had been going to learn needle felting or needle stabbing as I wanted to call it!Unfortunately our expert has gone down with the dreaded Covid, so it looks as though I will step in to do a decoupage session instead. Good job I don’t stick to one craft 😂

I will let you know how it goes. I am also going to see if my lemon and nettle cake from a few weeks ago is as good made into individual cupcakes for everyone to try.

Have a lovely week as we head into Easter.

Chris x

Mushball Disappointment!

I hope if you are a mother that you had a lovely Mother’s Day last Sunday. I got taken out fro a very yummy brunch by my eldest, unfortunately my youngest was still at University.

After the glorious sunshine of last week we are back to chilly weather again but it did not stop me having a very productive Monday. After walking the dog’s, I got the washing done, washed the mud off my car and edged all the flower beds. Then back inside to make some tasty treats.

I first made this version of a samosa using puff pastry they are like veggie sausage rolls without sausage and a nice variety of spices. I adapted this recipe.

https://www.mobkitchen.co.uk/recipes/spiced-pea-and-potato-rolls

I only used half the filling and have frozen the rest, I will be getting it out on Monday to make some more to take to my line dancing evening as we are having a dance night. I only took up line dancing last year to get to know people and it was the best thing I could have done as not only have I made some amazing friends but it is an activity that works the body and the mind.

I traveled down to Plymouth to pick up my youngest at the end of the week to bring her home for the Easter holidays. She spent a few days home but I have just dropped her off at Exeter station with her bike and very heavy rucksack and she is off to Sheffield for 5 days to do a short course, as she says playing with bones! Whilst there she is hoping to cycle into the Peak District. She is quite adventurous and have to say takes very much after myself 😉

This week’s spice is Harissa or Rose Harissa which is what I used for my mushballs as we decided to call them. I cannot say they were that amazing and will definitely be playing around with the recipe as in theory they should be a great veggie alternative for meatballs. They definitely looked the part!

It was a pretty tame week so just a short blog. Look forward to more adventures next week.

Chris x

Spring has Sprung

What a wonderful week full of sunshine and new beginnings.

It started with a little jaunt to the lake at Roadford to walk the little dogs. Last time I went was the hottest day of last year and we had my step daughter and granddaughter visiting. All the girls went out on the lake on paddle boards. This year maybe I might join them out on the water!

This week it is the turn of G and in truth I used it last week in my scones but I had in mind to make my own pasta. I have had a pasta machine sat in the back of a cupboard for many years after purchasing it when I was doing a lot of clay work for jewellery.

I made a simple pasta dough and added the wild garlic which I had blitzed up with some olive oil and then left to settle for an hour. Then the fun of rolling it through the machine, first into flat sheets and then into ribbons.

I used it to make a dish by cooking it in boiling water as normal and then mixing a tablespoon of garlic and herb soft cheese and lumps of cambozola, delicious!

I found a super new walk that the dog’s could be off lead most of the time as away from main roads and no livestock in any of the fields and some amazing views. It’s a shame the sun had not kicked in, will definitely do this walk again on a sunny day to capture the views of Dartmoor in the distance better.

Last night I went to a wonderful evening event to welcome in Spring. A lantern parade with folk music and children dancing and even a few fireworks.

Looking forward to lighter nights, more warm weather and new shoots.

Talking of new shoots who knew I would one day be wearing gardening gloves whilst baking! Also hoping there would be lots of nice new stinging nettles in my garden 😯

So yes you have probably guessed I used those nettles to bake an amazing Lemon and nettle cake, look at that colour 💖

The recipe is from Kate at https://veggiedesserts.com/nettle-and-lemon-cake-with-lemon-icing-and-blackberries/

The water I drained from boiling the nettles made a very healthy tea which has many benefits from urinary tract health to arthritis and controlling blood sugar levels. It actually has a pleasant taste. I also cooled some to feed my indoor plants. Nothing was wasted.

The clocks have changed and Spring is here so enjoy the extra light we will be getting and to all you Mother’s Happy Mother’s Day.

Chris x

Taking a walk on the Wild Side

This week we have had some glorious sunshine and it definitely is looking more like Spring with wildlife bursting forth from everywhere.

I did a couple of new walks with the dog’s and found a super place for a picnic on a hot day with its own plunge pool, although it’s a bit chilly at the moment.

I also did my first foraging and will definitely be doing more of this during the coming months. I was told where to find wild garlic and managed to find it and pick a good amount.

The first thing I made was wild garlic and cheese scones. I found the recipe here

http://www.lavenderandleeks.co.uk/wild-garlic-and-cheese-scones/

I have blitzed up the rest ready to make wild garlic ravioli this coming week, so check out the blog next week. It will be my first time in making pasta!

Crafting wise I ran the first North Tawton Crafty Butterflies night. We had a go at creating the sea glass jars and crocheted bunny. It was a really fun night and there of course was cake!

My daughter asked me to make a hamster taming pouch. Yes there is such a thing 🤣. Basically it’s a pocket which is warm and cozy to help them feel more comfortable being held.

I also started to crochet Mollie flowers which I am hoping to make enough of to create something, not sure what at moment as will depend on how many I make.

https://littlegreen.typepad.com/romansock/2009/04/mollie-flowers-the-tutorial.html

Following on from last week’s ‘D’ it should have been ‘E’ but the only thing I could find was Elder and it is not the right time to use any part of the elder. So we move onto ‘F’ and I chose –

Fenugreek a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds, which smell and taste like maple syrup, have been used in cooking and as medicine. Fenugreek is used as an ingredient in spice blends and a flavoring agent in foods, beverages, and tobacco. Fenugreek extracts are also used in soaps and cosmetics.

I created a blend of spices to cook the chicken in which whilst mild in heat had plenty of amazing flavours. I ground together

Seeds from 2 cardamon
Half tsp tumeric, ginger and fenugreek
Quarter tsp cumin, garam masala

First I sauteed onions and peas in butter. Then added the chicken, I use thighs as they have more flavour, along with the ground spices, 3 cloves of chopped garlic and salt and pepper. Cook until chicken has changed colour but not cooked through. Add half a tin of chopped tomatoes and half tin coconut milk and then put in casserole dish and leave for at least 4 hours to allow flavours to be absorbed. Cook in oven for 40 mins on 180 degrees. Serve with rice.

The weather is beginning to improve and therefore I hope to get out in the garden more, tidy up the beds, freshen the gravel areas I created last year and plant up some hanging baskets.

Until next time, keep finding new experiences and challenges.

Chris x

Still Exploring!

Exploring is not just about places, this week I explored with my taste buds 😂

This week I explored a couple of new things with the dog’s. First was a brand new walk around one of my neighbouring villages. The walk took me from the local pub, down to the river and across a pretty bridge where the footpath went both ways along the bank of the river. It was extremely muddy but I’m sure it will be lovely in the summer. The footpath crossed back to the other bank and up the hillside, where lots of new lambs were grazing and snoozing with their mums. We ended up at the top of the village and wandered back down to the pub. This is a definite walk for the lighter evenings when I can drop into the pub for a glass of wine after.

I also visited a newly opened dog walking field near me. I had my three and a friend’s dog to walk so it made life so much easier to let them run free in a secure environment and it had some agility equipment for having some fun with.

This week we are looking at ‘D’ I was looking at doing dandelions but just a little earlier for gathering them. I did find two nice recipes, one for dandelion pesto using the leaves and also dandelion shortbread which uses the petals which apparently give the shortbread and slightly honey flavor. I will definitely be trying out and reporting back to you.

However back to ‘D’ I decided to go with dill. I normally associate this with salmon but found a no yeast, cheese and dill bread here

https://aprettylifeinthesuburbs.com/cheddar-and-dill-buttermilk-quick-bread/

It was extremely yummy although mine looks a little doughy, it didn’t taste it. Will making again and I think would add some more dill. It has such a subtle flavor that the cheese over powered it.

Still keeping with food and exploring. Have you ever had puy lentils? I am now sixty and hadn’t until this week! I had a packet of merchant gourmet puy lentils in my cupboard for a month or so.

Last night I used them!

Cod loin wrapped in prosciutto, diced courgette, cherry tomatoes and garlic and puy lentils all pan fried. It was rather yummy. The lentils have a sort of baked bean texture rather than the mushy texture of red lentils.

I have searched high and low for a spice or herb beginning with ‘E’ but cannot find one, so next week looks like it will be ‘F’ unless you my wonderful readers know if one. If you do please comment below, even if you don’t please feel free to just say hello!

Until next time

Chris x

All about the C’s

I had a lovely visit with my daughter down in Plymouth last week, the sun shone and everyone and their dog was out enjoying the day. I took our two littlies Mouse and Adira and our house guest Sunny. They were all extremely well behaved and nice and tired by the end. We had lunch in a fab cafe called @rocketsandrascles where I had an amazing chicken, avocado and pesto toastie on sour dough bread. They are located by the marina in the barbican area. Well worth a visit.

This week was a crafting and cooking sort of week.

Easter is fast approaching and last year I made crocheted bunny bunting, one of which I actually sold! I found the pattern and refreshed my memory to make some more. The pattern for these can be found here

http://lovethebluebird.blogspot.com/2012/04/spring-bunny-tutorial.html?m=1

I also created a very cute egg cozy bonnet the pattern is on my crafting page here
https://www.facebook.com/542220883361347/posts/814134786169954/

My spices and herb feature has reached ‘C’ and this week I decided to use capers.

Capers are the immature, unripened, green flower buds of the caper bush (Capparis spinosa or Capparis inermis). The plant is cultivated in Italy, Morocco, and Spain, as well as Asia and Australia. It’s most often associated with Mediterranean cuisines, but enjoyed worldwide. Brined or dried, the caper is valued for the burst of flavor it gives to dishes. It adds texture and tanginess to a great variety of recipes, including fish dishes, pasta, stews, and sauces.

I decided to make salmon burgers with a remoulade sauce for a couple of friends who came to dinner. I actually remembered to take a picture! The sauce I adapted by adding some Cajun spices, just enough to give it a little kick. The burgers held together really well and would probably work quite well on the BBQ. You can find both recipes here
https://www.acouplecooks.com/remoulade-sauce/

My friends A and S asked me to add my recipe for the dessert which is a variation to a lemon cheesecake.

250g digestive or gingernut biscuits
100g butter
300 ml double cream
395 ml can condensed milk
3 lemons grated peel and juice

Crush the biscuits and melt the butter and mix together. Whip the cream until stiff and then add the condensed milk and mix. Finally add the grated peel and juice and mix together. You will notice the mixture thicken up.

I then divide the biscuit mixture into about 2 with a little saved for the top and then layer up in a dish and chill for a couple of hours.

I hope you are encouraged to do or make something a little different this week and until next time I’m leaving you with this piece I saw which sums up my feelings now I’m Sixty.

I am no longer waiting for a special occasion; I burn the best candles on ordinary days.
I am no longer waiting for the house to be clean; I fill it with people who understand that even dust is Sacred.
I am no longer waiting for everyone to understand me; It’s just not their task
I am no longer waiting for the perfect children; my children have their own names that burn as brightly as any star.
I am no longer waiting for the other shoe to drop; It already did, and I survived.
I am no longer waiting for the time to be right; the time is always now.
I am no longer waiting for the mate who will complete me; I am grateful to be so warmly, tenderly held.
I am no longer waiting for a quiet moment; my heart can be stilled whenever it is called.
I am no longer waiting for the world to be at peace; I unclench my grasp and breathe peace in and out.
I am no longer waiting to do something great; being awake to carry my grain of sand is enough.
I am no longer waiting to be recognized; I know that I dance in a holy circle.
I am no longer waiting for Forgiveness.
I believe, I Believe.
-Mary Anne Perrone

Chris x

Weathering the Storms

For those of my readers that are in the UK I hope you weathered the storms with minimal damage and disruption. In my part of Devon we were under an Amber Warning and whilst very blustery I know it could have been so much worse. Apart from debris around the garden I faired well and with this weekend’s dry and sunny weather I have been able to tidy up and even gave the lawn a little cut on the highest setting. I also raked out all the horrible patches of dying moss and once the warmer weather is here will be able to re-seed.

My tomato seeds have all germinated and have popped their little shoots out. Now to stop them going too leggy! I have just planted my sweet peas and the first sowing of peas (I generally do a small amount once a month during the spring in order to keep a steady supply of them during the summer.

My window sill’s in the conservatory are rather full, what with my geranium and fushia that I am over wintering.

I finished my macrame wall hanging and have to say the hardest part was creating the flower but I’m relatively happy with it.

Another crafting project I created this week were some sea glass effect coastal vases made from pizza sauce jars, white glue, food colouring and string. A great little project for kids as well as adults. They look lovely on my kitchen island filled with daffodils to celebrate St David’s Day on 1st March which is also one of my childhood friends 60th Birthday.

Last week I gave you ‘A’ in my spices and herbs feature, so guess what I am giving you ‘B’ this week. Now there was a lot to choose from and I would have loved to have done Borage but it just is not the season for it. I will definitely be getting a borage plant for my garden this year so will hopefully be able to do something then. I turned to Basil instead, yes I know it’s not unusual or in fact something I have not used before. Basil has been shown to boost your body’s health in a variety of ways. It can help protect against infection, lower your blood sugar, lower your cholesterol, ease joint pain, and protect your stomach. I found a recipe that used it in a way I had never thought of doing. I made a dessert, I know surprising but actually rather pleasant. Fresh basil mousse, the full recipe can be found here

https://www.seriouseats.com/fresh-basil-mousse

Go on give it a try, as long as you like the flavour of basil you won’t be disappointed.

I’m off to Plymouth today to visit Mia and if the weather stays fine, hoping to discover a new area of the city with the dog’s and a new place to have lunch.

Until next week