Friday, 10 January 2014

What Made Me Smile This Week

The first full week after the Christmas holidays is always a bit of a tricky/depressing one, but we are having a New Years party at our house this weekend to celebrate all the things that 2014 will bring.

Also this week I am so pleased that I have had my first paying customers for my Gel nails and I'm loving my new Roo Amazon Beauty Case (above) that fits everything perfectly.

Here are a few other bits that made me smile this week.

Love these Gorgeous Party Paper Cups which would be fab to keep on hand for any impromptu gatherings.

I'm so bored with the horrid weather am so pleased that we booked our summer holiday flights to Menorca this week.  Perhaps I need a Stunning Travel Wallet to accompany me!

These Gorgeous Champagne Coupes would be a very welcome addition to our cocktail cabinet.

Wishing this week I had some extra pennies to treat myself to more sale items...especially this 

Really loving Cosy looking Cushions at the moment and was delighted with these soft, tartan cushions from BHS which were a lovely Christmas gift from G's parents.

Thursday, 9 January 2014

To Veggie or not to Veggie?

Mushroom Wellington

G has been advised to go veggie 2 days a week due to health issues and I am really looking forward to embracing this.  If I offer something up to G that looks vaguely veggie I always have to assure this what meat it contains! So as you can imagine I am expecting this to be a bit of a challenge.

I found this article in Stylist magazine this week and was really delighted to see that 1, all of this food was super cheap (meat is expensive!) and 2, lots of these dishes look super tasty and I think I'll be able to tempt G with lots of them.

(Photos from Stylish Magazine)

Pumpkin Soup

Veggie Shepherds Pie

Tuesday, 7 January 2014

Giggling Squid

After so much food over the last couple of weeks the only option is really to eat a bit more! We spent the last 2 days of 2013 with G's parents and on Monday night (30th) they took us to Reigate for a gorgeous Thai meal.

We went to the Giggling Squid and had a lovely time.  I am so enjoying Thai food and would definitely go back to a Giggling Squid (they are dotted all over Kent, Sussex and Surrey).

We would recommend:

Finger Food Platter A lovely set of spring rolls, prawns on toast, golden parcels and pork dumpling.

Chicken Satay Succulent marinated chicken grilled on skewers. Served with peanut sauce, a cucumber and shallot relish.

Paneang Chicken Curry
Pa-neang is another form of red curry. Thicker with coconut milk and grounded peanut. Also Pa-naeng has stronger fragrance from finely sliced lime leaves.

Chicken Pad Prik (chilli paste, bean and Kaffir lime leaf)
Stir-fry red curry paste, Thai long bean and lime leaf NUT

Monday, 6 January 2014

Recipe: Yeast Free Rosemary Bread

I have really missed baking bread since not having an oven.  I had really got into my bread making, both with and without yeast, and it is definitely something that I want to get back into now we have finally got a new oven!

I had a whole day of baking (christmas cake, apple cake and bread) and so I wanted something that was nice and quick to start with so selected something without yeast.

I wanted something that was good and savoury so I added in Rosemary and ground pepper to really give it some kick so that you can just eat with a lump of butter.

The recipe I used was adapted from this one on All Recipes.

500 g plain white flour1 tsp bicarbonate of soda½ tsp salt300 ml (10 fl oz) milk
  • Preheat the oven to 200ºC (400ºF, gas mark 6). Sift the flour, bicarbonate of soda and salt into a bowl.
  • Make a well in the centre and pour in the milk. With a wooden spoon, gradually stir the flour into the milk to form a soft dough. 
  • Bring the dough together with your hands, then turn it out onto a lightly floured work surface. Knead lightly and briefly until it forms a smooth ball.
  • Place the dough on a greased baking sheet and flatten it slightly to make a domed round loaf about 19 cm (7 1/2 in) in diameter. Using a sharp knife, cut a deep cross in the top of the loaf, cutting about halfway down into the dough. Sprinkle a little extra flour over the top.
  • Bake for about 30 minutes or until well risen and browned, and the bread sounds hollow when tapped on the base. (If it sounds moist and heavy, bake for a further 3–5 minutes and then test it again.)
  • Transfer to a wire rack and leave to cool completely. Serve the loaf on the day it is baked, as it becomes stale quickly, or toast it the following day.