Whilst I am loving the new home, the oven is getting the better of me!! Appears to be a fan (which you cant turn off...) and all my cakes are burning, even when turned down!
I made Bara Brith for example on sunday from 'What mother used to make' book and instead of the recomended time of 1.5 hours it was overcooked in 45 minutes! and that was at 20o less!
Even my favourite lemon drizzle cake got torched!
Might just have to give in and read the instruction manual.......
03.03.08 - Our main ovens thermostatic has broken and we are currently awaiting the engineer...proving fun!
Tuesday, 20 November 2007
Monday, 12 November 2007
Annes Kitchen has moved!
Well we are finally in our new home and it is lovely! Can't wait to get back in the kitchen and cooking again!
Very luckily new place has a nice big kitchen, complete with a double oven!! Its like Christmas has come early!
Cooking our first meal tonight, have some sandwich steaks which I am going to season and quickly pan fry, serving with sauteed cabbage and either new potatoes or pasta, and some squished tomatoes with a dash of balsamic vinegar mmmm
Thinking of making a chicken pie for tomorrows dinner...will see what the dearest fancies!
Very luckily new place has a nice big kitchen, complete with a double oven!! Its like Christmas has come early!
Cooking our first meal tonight, have some sandwich steaks which I am going to season and quickly pan fry, serving with sauteed cabbage and either new potatoes or pasta, and some squished tomatoes with a dash of balsamic vinegar mmmm
Thinking of making a chicken pie for tomorrows dinner...will see what the dearest fancies!
Friday, 12 October 2007
Annes Kitchen is moving!!
Am finally very pleased to have paid deposit and now me and mr annes kitchen are moving into a bigger property complete with SEPERATE and BIG kitchen and DOUBLE oven!!! Gosh I cant wait!! Still renting but better than current open - plan kitchen!!
Has been very sporadic my recent posting for which I do apologise, has been mental of late and doesnt seem to be settling!! Have to move out in just 3 weeks and then a week after moving in to new place I am finally off to see my beloved Take That!!!!!!!! Not quite foodie related but I would like to eat Gary Barlow alive so maybe that counts? ;-) (EDIT: Mr Barlow did infact look good enough to eat (at all three concerts....!!)
The next three weeks will involve clearing the kitchen cupboards out so am sure will result in lots of new foodie experiments!!
Love to all
xx
Has been very sporadic my recent posting for which I do apologise, has been mental of late and doesnt seem to be settling!! Have to move out in just 3 weeks and then a week after moving in to new place I am finally off to see my beloved Take That!!!!!!!! Not quite foodie related but I would like to eat Gary Barlow alive so maybe that counts? ;-) (EDIT: Mr Barlow did infact look good enough to eat (at all three concerts....!!)
The next three weeks will involve clearing the kitchen cupboards out so am sure will result in lots of new foodie experiments!!
Love to all
xx
Red Lentil, Celery and Carrot Soup
**Recipe revised 20/11/07** (Is now perfect!)
Whilst the title may not sound that great this was a surprisingly good soup made this week! Even carrot hater OH really enjoyed it!!
Easy
25 Minutes
1.5 pints veg stock (Use 1 Kallo Veggie bouilon cube and 1/2 a kallo chicken bouilon cube)
1 mug red lentils (about 10 heaped dessert spoons, add more if using less veg)
1 large Onion
2 cloves garlic
3-4 Sticks celery roughly chopped (including base and greenery)
2 medium carrots cubed
S&P to taste (you prob wont need any salt if using the cubes!)
1 tbsp olive oil
1 tsbp butter
1) Heat on a medium heat 1 tbsp olive oil in a pan, add roughly chopped onions and simmer for 3-4 minutes, add celery and carrot, simmer for another 3-4 minutes, add garlic and lentils, stir in well and cover with stock
2) Cook for 20-25 minutes and blitz like a madwoman (or man!)
Really good reheated as well!
*I revised this recipe last night and really think this is the bees knees! Is golden and warming and reheated perfectly for my lunch*
These freezes very well.
Whilst the title may not sound that great this was a surprisingly good soup made this week! Even carrot hater OH really enjoyed it!!
Easy
25 Minutes
1.5 pints veg stock (Use 1 Kallo Veggie bouilon cube and 1/2 a kallo chicken bouilon cube)
1 mug red lentils (about 10 heaped dessert spoons, add more if using less veg)
1 large Onion
2 cloves garlic
3-4 Sticks celery roughly chopped (including base and greenery)
2 medium carrots cubed
S&P to taste (you prob wont need any salt if using the cubes!)
1 tbsp olive oil
1 tsbp butter
1) Heat on a medium heat 1 tbsp olive oil in a pan, add roughly chopped onions and simmer for 3-4 minutes, add celery and carrot, simmer for another 3-4 minutes, add garlic and lentils, stir in well and cover with stock
2) Cook for 20-25 minutes and blitz like a madwoman (or man!)
Really good reheated as well!
*I revised this recipe last night and really think this is the bees knees! Is golden and warming and reheated perfectly for my lunch*
These freezes very well.
Thursday, 20 September 2007
The kitchen is back in action!!
Well it has been a busy return this week, following two blissful weeks in Corfu!
Ate far too much, drank far too much but was worth it!! Fell in love with a cocktail called P.S. I Love You, think had kahlua, amaretto, brandy and cream in...very nice anyway!!
Really liked a greek 'dish' called Spanakopita, which was a spinach and feta cheese pastry, yum yum!!
Worst dish was a stuffed squid our hotel done one night, I normally love Squid but this was revolting, managed about a teaspoon of it!! Apart from that our hotel served up some nice dishes, including a lovely Beef Stew 'Stifado'.
Have not done huge amount of cooking since I got back, mainly due to my knee has given up the ghost and standing in the kitchen is far from my mind! Made a nice lentil soup with leftover cauliflower stalks on Monday though, surprised as less thicker than when using whole cauliflower so had to rescue with more lentils but overall result was good!
Made a gigantic meat sauce pasta bake for yesterday as we had family over, all went well and all gone!!! Made super strong garlic bread as well which is always a winner!!!
Ate far too much, drank far too much but was worth it!! Fell in love with a cocktail called P.S. I Love You, think had kahlua, amaretto, brandy and cream in...very nice anyway!!
Really liked a greek 'dish' called Spanakopita, which was a spinach and feta cheese pastry, yum yum!!
Worst dish was a stuffed squid our hotel done one night, I normally love Squid but this was revolting, managed about a teaspoon of it!! Apart from that our hotel served up some nice dishes, including a lovely Beef Stew 'Stifado'.
Have not done huge amount of cooking since I got back, mainly due to my knee has given up the ghost and standing in the kitchen is far from my mind! Made a nice lentil soup with leftover cauliflower stalks on Monday though, surprised as less thicker than when using whole cauliflower so had to rescue with more lentils but overall result was good!
Made a gigantic meat sauce pasta bake for yesterday as we had family over, all went well and all gone!!! Made super strong garlic bread as well which is always a winner!!!
Thursday, 23 August 2007
Red Lentil and Cauliflower Soup
You can always tell I think when either someone is skint or trying to use up things lurking in cupboards before going on holiday...hence last nights invention of lentil and cauliflower soup!! It was actually quite good and almost 'nursery food' in texture.
Serves 2:
Easy:
1/2 a cauliflower
4 tbsp approx of red lentils
1 pint light veg stock (I used 1 heaped tsp of marigold boullion)
1 onion finely diced
1 clove garlic finely chopped
1 pinch of chili powder
1 pinch cumin seeds
1 tsp butter
2 tsp olive oil
Black pepper to taste
1 tbsp cream cheese (optional)
1) Cut off all the cauliflower florets and reserve, with the remaining stalks and any good leaves finely chop, then heat the butter and olive oil together and add the chopped stalky bits, onion garlic, cumin and chili powder, simmer for about 5 mins gently being careful not to burn anything.
2) Add the florets and mix well, pour in stock until veg is about 1 cm over the liquid, cover and simmer for 15 minutes or until soft and the lentils are cooked through
3) Remove from heat and blitz with your tool of choice, stir in the cream cheese and season to taste.
Serves 2:
Easy:
1/2 a cauliflower
4 tbsp approx of red lentils
1 pint light veg stock (I used 1 heaped tsp of marigold boullion)
1 onion finely diced
1 clove garlic finely chopped
1 pinch of chili powder
1 pinch cumin seeds
1 tsp butter
2 tsp olive oil
Black pepper to taste
1 tbsp cream cheese (optional)
1) Cut off all the cauliflower florets and reserve, with the remaining stalks and any good leaves finely chop, then heat the butter and olive oil together and add the chopped stalky bits, onion garlic, cumin and chili powder, simmer for about 5 mins gently being careful not to burn anything.
2) Add the florets and mix well, pour in stock until veg is about 1 cm over the liquid, cover and simmer for 15 minutes or until soft and the lentils are cooked through
3) Remove from heat and blitz with your tool of choice, stir in the cream cheese and season to taste.
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