Wednesday, September 21, 2005
Slaters
When I moved into my present house I had a downstairs bathroom for the first time. And it came with its own inhabitants: I occasionally see a couple of slaters. Well thats what I call them, though they are also known as bibble bugs, cheesy bugs, cud-worms, coffin-cutters, roly poly, monkey peas, penny pigs, sink-lice, sowbugs , tiggyhogs and fairy’s pigs. This latter one I like particularly! They are, of course, woodlice. I am intruiged by all these names. A little pole has thrown up the idea that 'slater' is a celtic word as my Scottish (or those of Scots lineage) and Irish friends also call them this. Tiggyhogs seems to be a Devonism. Whilst trawling the www in search of info I have found that there are many sites appreciating ye olde slater and even a few praising the little seen silverfish, which I am informed is comaparable in age to the Coelacanth!
Monday, September 19, 2005
Pasta de Piazza
pasta di piazza 
Yesterday Mum and Dad called in on their way back from Scotland, and after showing them the progress that has been made in the garden (I now, at long last, have both a fence and a source of water!), we went to the Italian restaurant in the village. It was a little quieter than last time, when live music was in full swing, but the dinner was very tasty none the less! Pizzas and the old main stay of Tiramisu filled a large gardening induced hole!
Yesterday Mum and Dad called in on their way back from Scotland, and after showing them the progress that has been made in the garden (I now, at long last, have both a fence and a source of water!), we went to the Italian restaurant in the village. It was a little quieter than last time, when live music was in full swing, but the dinner was very tasty none the less! Pizzas and the old main stay of Tiramisu filled a large gardening induced hole!
Sunday, September 11, 2005
Stroud Fringe
stroud fringe
Here is Wampe celebrating the Stroud Fringe with some (very sticky) candy floss. This was shortly after listening to a couple of bands in the town on the Cornhill stage. Lots of flags were afluttering and though it was rather a driech day it was a very jolly atmosphere.
Here is Wampe celebrating the Stroud Fringe with some (very sticky) candy floss. This was shortly after listening to a couple of bands in the town on the Cornhill stage. Lots of flags were afluttering and though it was rather a driech day it was a very jolly atmosphere.
Saturday, September 10, 2005
Hereford
de koffie pot
Wampe and I set out to visit Hay-on-Wye to peruse the second hand book shops there. On the way we called into Hereford as we had found out there was a rather nice shop that sold tasty morsels of a dutch nature, mostly from Albert Hein . We parked the car by the river and amazingly nearly fell into the shop - and how fabulous it was! At lunch we decided it was necessary to get a bag to keep things cold so went for a potter into the town centre. A painting and a pair of shoes later we strolled back to de Koffie Pot and bought nearly as much as we could carry. Needless to say it was by then far too wet and late to make it to Hay.........
Wampe and I set out to visit Hay-on-Wye to peruse the second hand book shops there. On the way we called into Hereford as we had found out there was a rather nice shop that sold tasty morsels of a dutch nature, mostly from Albert Hein . We parked the car by the river and amazingly nearly fell into the shop - and how fabulous it was! At lunch we decided it was necessary to get a bag to keep things cold so went for a potter into the town centre. A painting and a pair of shoes later we strolled back to de Koffie Pot and bought nearly as much as we could carry. Needless to say it was by then far too wet and late to make it to Hay.........
Friday, September 09, 2005
Congratulations John!
curry
Today is a day for celebration as John has passed his viva and is now Dr. John! Hurrah - congratulations. The photo, by way of explanation, is the celebratory curry feast had after the event.
Today is a day for celebration as John has passed his viva and is now Dr. John! Hurrah - congratulations. The photo, by way of explanation, is the celebratory curry feast had after the event.
Monday, September 05, 2005
Thursday, September 01, 2005
Snowdon
snowdon
On Tuesday I was lucky enough to have an day off extra to the bank holiday. Susan, David and I zoomed up to Wales and pottered up Snowdon on the Rhydd Ddu path - the cloud burnt off as predicted by David and we had unrivalled views from the summit. And our treats for our efforts were fish and chips in Llangollen :) A fabulous outing and not a blister in sight, though my walking boots have now developed a crocodile smile, not a bad innings after 10years!
On Tuesday I was lucky enough to have an day off extra to the bank holiday. Susan, David and I zoomed up to Wales and pottered up Snowdon on the Rhydd Ddu path - the cloud burnt off as predicted by David and we had unrivalled views from the summit. And our treats for our efforts were fish and chips in Llangollen :) A fabulous outing and not a blister in sight, though my walking boots have now developed a crocodile smile, not a bad innings after 10years!
Friday, August 26, 2005
German Wine Festival
scheurebe kabinett
Sally and I met up with Liz and Ethan in Victoria Square for the German Wine Festival, which I think must be run by the same people as the Christmas Market. The wines were delicious, we tatsed one from each of the 'huts' and also sampled the flaam, sausages and crepes.
Sally and I met up with Liz and Ethan in Victoria Square for the German Wine Festival, which I think must be run by the same people as the Christmas Market. The wines were delicious, we tatsed one from each of the 'huts' and also sampled the flaam, sausages and crepes.
Wednesday, August 24, 2005
Maison Blanc
honfleur
It's been a little quiet at Hecticium and Laughing Snail over the last couple of weeks as I have been on my holidays in Norway. There are lots of photos waiting in the wings but while I prep them for their debut here is the last of the fabulously delicious cakes - a honfleur from Maison Blanc in Cobham!
Now the norwegian trip has its own blog.
It's been a little quiet at Hecticium and Laughing Snail over the last couple of weeks as I have been on my holidays in Norway. There are lots of photos waiting in the wings but while I prep them for their debut here is the last of the fabulously delicious cakes - a honfleur from Maison Blanc in Cobham!
Now the norwegian trip has its own blog.
Wednesday, August 10, 2005
WBW Denbies Wine Estate
denbies
This month on wine blogging Wednesday Lenn challenged us to sample wine from our nearest winery. I happen to be down at Mum and Dad's house this evening so I am very lucky to be drinking from the Denbies Estate. Having forwarned them that it was WBW they excelled themselves, tasting wine last night and tonight.
The vineyard (billed as the largest in England) boasts 11 wines. From on the list Mum and Dad had tried the Yew Tree Pinot Noir previously, and the Coopers Brook (chardonnay blend) and the Greenfields Cuvee last night. There was a little Coopers Brook left, so I got to try that and we had the Redlands red with five spice stir fried pork and vegies, this evening.
Tasting notes:
Greenfields Cuvee 2003, 12% - "a premium sparkling fermented using traditional methods and grapes". This was full of fizz and had a sherberty/ Grannie Smith apple dry taste with a slightly sherried apply bouquet. Crisp with acidity and length.
Coopers Brook 2003,11.5% - Chardonnay, Pinot Gris and Ortega blend. We all picked out this as having a gooseberry bouquet with a well rounded buttery or olivey flavour, and I thought a hint of liquorice.
Redlands 2003, 12% - Dornfelder and Pinot Noir blend. Our final bottle was full of sour cherries and 'wet wool'. It was dry and light, and I thought had a hint of leather.
All in all a fantastic vineyard, and you can even visit it!
This month on wine blogging Wednesday Lenn challenged us to sample wine from our nearest winery. I happen to be down at Mum and Dad's house this evening so I am very lucky to be drinking from the Denbies Estate. Having forwarned them that it was WBW they excelled themselves, tasting wine last night and tonight.
The vineyard (billed as the largest in England) boasts 11 wines. From on the list Mum and Dad had tried the Yew Tree Pinot Noir previously, and the Coopers Brook (chardonnay blend) and the Greenfields Cuvee last night. There was a little Coopers Brook left, so I got to try that and we had the Redlands red with five spice stir fried pork and vegies, this evening.
Tasting notes:
Greenfields Cuvee 2003, 12% - "a premium sparkling fermented using traditional methods and grapes". This was full of fizz and had a sherberty/ Grannie Smith apple dry taste with a slightly sherried apply bouquet. Crisp with acidity and length.
Coopers Brook 2003,11.5% - Chardonnay, Pinot Gris and Ortega blend. We all picked out this as having a gooseberry bouquet with a well rounded buttery or olivey flavour, and I thought a hint of liquorice.
Redlands 2003, 12% - Dornfelder and Pinot Noir blend. Our final bottle was full of sour cherries and 'wet wool'. It was dry and light, and I thought had a hint of leather.
All in all a fantastic vineyard, and you can even visit it!
Sunday, August 07, 2005
Sunday
brambles
Sunday morning - the sun is up and the neighbourhood is quiet before the kids and dogs get up. So I have been for a run down the canal, I came across a whole running club sprinting and walking but, with great excitement, I have found that the brambles are ready for picking! I went back armed with long trousers and a box to fill with the fabulous shiny black fruit, I was soon back at the house leafing through my cookery books again. I had some apples from last years crop in the freezer still so I made an apple and bramble compote - very yummy, and also tried out my new purchase - Nigella's How to be a Domestic Goddess, making bramble and orange muffins (after raspberry and lemon muffins).
fennel fritters
And to continue on in a cookery mode I have just made fennel flower fritters - I simply dipped the inflorescences in a beery tempura batter and shallow fried, dusted with icing sugar and ate whilst still hot and crispy! Yummy!
Sunday morning - the sun is up and the neighbourhood is quiet before the kids and dogs get up. So I have been for a run down the canal, I came across a whole running club sprinting and walking but, with great excitement, I have found that the brambles are ready for picking! I went back armed with long trousers and a box to fill with the fabulous shiny black fruit, I was soon back at the house leafing through my cookery books again. I had some apples from last years crop in the freezer still so I made an apple and bramble compote - very yummy, and also tried out my new purchase - Nigella's How to be a Domestic Goddess, making bramble and orange muffins (after raspberry and lemon muffins).
fennel fritters
And to continue on in a cookery mode I have just made fennel flower fritters - I simply dipped the inflorescences in a beery tempura batter and shallow fried, dusted with icing sugar and ate whilst still hot and crispy! Yummy!
Saturday, August 06, 2005
Oyster mushroom and redcurrant spaghetti
oyster mushroom and redcurrant spaghetti
This was inspired by something Mum cooked for Christmas several years ago. In that recipe the tang was supplied by cranberries but as its summer I thought redcurrants would do the job!
Ingredients:
75g spaghetti
75g oyster mushrooms, sliced
75g boursin cheese
75g redcurrants
2 spring onion, sliced
1 tablespoon olive oil
I cooked the pasta until al dente. Meanwhile I sauteed the spring onions in the olive oil for 2min before adding the mushrooms. I let these brown for about 5min and then melted in the cheese. To make a fluid sauce I added a little of the pasta cooking liquid and then threw in the redcurrants. Finally I stirred in the cooked (and drained) pasta and gave the dish a twist of black pepper.
This was inspired by something Mum cooked for Christmas several years ago. In that recipe the tang was supplied by cranberries but as its summer I thought redcurrants would do the job!
Ingredients:
75g spaghetti
75g oyster mushrooms, sliced
75g boursin cheese
75g redcurrants
2 spring onion, sliced
1 tablespoon olive oil
I cooked the pasta until al dente. Meanwhile I sauteed the spring onions in the olive oil for 2min before adding the mushrooms. I let these brown for about 5min and then melted in the cheese. To make a fluid sauce I added a little of the pasta cooking liquid and then threw in the redcurrants. Finally I stirred in the cooked (and drained) pasta and gave the dish a twist of black pepper.
Friday, August 05, 2005
Anouchka's Chocolate Cake with Raspberries
chocolate and raspberry cake
Last night I was seized by an urge to make chocolate cake, which I plant firmly at Susan's door as she gave me half of her chocolate and raspberry brownie that Julian had made for his birthday. So I routed through lots of cookery books and then went on a mini expedition to purchase ingredients. I chose Anouchka's Chocolate Cake from Joanne Harris's My French Kitchen but thought that adding a few raspberries in would be fabulous! So here is the slightly modified recipe:
For the cake:
180g butter
180g soft dark brown sugar
40g dark chocolate melted (70% cocoa)
50g ground almonds
130g self raising flour
3 eggs
15 raspberries
For the icing:
190g icing sugar
30g cocoa powder
25g butter
70ml hot milk
Cream the butter and sugar together from the cake ingredients (if you haven't got a mixer, like me, and have sore arms from going climbing, this may take a while and sitting half watching something mindless on the telly will help!). Then add the eggs one at a time to get a slightly split batter. Add the almonds and chocolate and finally add the flour to make a smooth batter. Put this into a 20cm cake tin and press the raspberries into the mixture. Mine were frozen but I think fresh should work just as well. Bake in a preheated oven at 180°C. The recipe suggested 35min but it took me 45min so just keep checking. Cool and then smother in the icing.
To make the icing pour the milk onto the cocoa powder and mix until smooth. Cream the sugar and butter and then add the cocoa mix and beat until smooth.
Last night I was seized by an urge to make chocolate cake, which I plant firmly at Susan's door as she gave me half of her chocolate and raspberry brownie that Julian had made for his birthday. So I routed through lots of cookery books and then went on a mini expedition to purchase ingredients. I chose Anouchka's Chocolate Cake from Joanne Harris's My French Kitchen but thought that adding a few raspberries in would be fabulous! So here is the slightly modified recipe:
For the cake:
180g butter
180g soft dark brown sugar
40g dark chocolate melted (70% cocoa)
50g ground almonds
130g self raising flour
3 eggs
15 raspberries
For the icing:
190g icing sugar
30g cocoa powder
25g butter
70ml hot milk
Cream the butter and sugar together from the cake ingredients (if you haven't got a mixer, like me, and have sore arms from going climbing, this may take a while and sitting half watching something mindless on the telly will help!). Then add the eggs one at a time to get a slightly split batter. Add the almonds and chocolate and finally add the flour to make a smooth batter. Put this into a 20cm cake tin and press the raspberries into the mixture. Mine were frozen but I think fresh should work just as well. Bake in a preheated oven at 180°C. The recipe suggested 35min but it took me 45min so just keep checking. Cool and then smother in the icing.
To make the icing pour the milk onto the cocoa powder and mix until smooth. Cream the sugar and butter and then add the cocoa mix and beat until smooth.
Monday, August 01, 2005
Gloria is 60!
white horse inn, misson
On Friday Gloria was 60! So Sarah, Juul and I drove up to (not so sunny) Donny to celebrate with her and several other friends by going out to the White Horse Inn in Misson for dinner on Saturday night. The restaurant looked like a quiet country pub from the outside - white washed with black beams, but inside it was a hive of activity. Gloria had booked a couple of months ago to get a table! We started off sharing mushroom pepperpots and salads, and Bill had a mound of spare ribs. The mushrooms were tasty but rather peppery! Then I had a very delicious roasted asparagus and feta cheese salad, strewn with olives and roasted and sundried tomatoes. But the best was saved til last, Sarah, Juul and I shared a pineapple and ginger cheesecake! Fantastic!! (Really I do eat things other than pudding!!)
And last night Mum and Dad came up to Brum. And before heading back home we all went to Loch Fyne, in Knowle, for tea. How fantastic - the wild dorade with braised fennel was perfect and the cranachan devine, not to mention the unoaked chardonnay from Carmen vineyards in the Maipo valley, Chile!
On Friday Gloria was 60! So Sarah, Juul and I drove up to (not so sunny) Donny to celebrate with her and several other friends by going out to the White Horse Inn in Misson for dinner on Saturday night. The restaurant looked like a quiet country pub from the outside - white washed with black beams, but inside it was a hive of activity. Gloria had booked a couple of months ago to get a table! We started off sharing mushroom pepperpots and salads, and Bill had a mound of spare ribs. The mushrooms were tasty but rather peppery! Then I had a very delicious roasted asparagus and feta cheese salad, strewn with olives and roasted and sundried tomatoes. But the best was saved til last, Sarah, Juul and I shared a pineapple and ginger cheesecake! Fantastic!! (Really I do eat things other than pudding!!)
And last night Mum and Dad came up to Brum. And before heading back home we all went to Loch Fyne, in Knowle, for tea. How fantastic - the wild dorade with braised fennel was perfect and the cranachan devine, not to mention the unoaked chardonnay from Carmen vineyards in the Maipo valley, Chile!
Friday, July 29, 2005
Raspberry and Rose jelly IMBB-17
tea
I was really excited when I read that this months IMBB, hosted by Clement of A la Cuisine, was to be on tea. What great scope for inventive cooking!! I can't say that I am a great fan of bog-standard tea with milk, but I do enjoy the slightly more tasty blends and simply love herbal infusions. I have a fabulous book called 'The book of herbal teas' by Sara Perry which not only has suggestions for making your own herbal blends but also has beautiful photographs to entice you into a little creation. With the garden still being very young and the plants being a little small for regular culinary use I do still use shop bought tea bags - there is such a huge range these days: from chocolate to camomile! Twinings have a great range and add limited editions every so often. A few years ago it was Rhubarb - very fine but sadly its not been repeated. This year it is Wild Raspberry with a hint of Rose, which I have been enjoying very much. So I thought I would create a refreshing jelly!
raspberry and rose jelly
Raspberry and Rose Jelly
I took 200ml apple juice and heated it with two Raspberry and Rose teabags until just boiling. Then turned off the heat and left them to infuse for about ten min. I added 2 tablespoons of rose water, as I felt there wasn't enough rose falvour coming through. Then I mixed 1/2 teaspoon of Vege-gel (a vegeterian gelatin substitue) with some cold water and added it to the still warm infusate. It started to set almost immediately so I quickly poured it into two dariol molds and popped in several rasperries and then put them in the fridge to set and cool. They turned out very easily and really were very refreshing!
I was really excited when I read that this months IMBB, hosted by Clement of A la Cuisine, was to be on tea. What great scope for inventive cooking!! I can't say that I am a great fan of bog-standard tea with milk, but I do enjoy the slightly more tasty blends and simply love herbal infusions. I have a fabulous book called 'The book of herbal teas' by Sara Perry which not only has suggestions for making your own herbal blends but also has beautiful photographs to entice you into a little creation. With the garden still being very young and the plants being a little small for regular culinary use I do still use shop bought tea bags - there is such a huge range these days: from chocolate to camomile! Twinings have a great range and add limited editions every so often. A few years ago it was Rhubarb - very fine but sadly its not been repeated. This year it is Wild Raspberry with a hint of Rose, which I have been enjoying very much. So I thought I would create a refreshing jelly!
raspberry and rose jelly
Raspberry and Rose Jelly
I took 200ml apple juice and heated it with two Raspberry and Rose teabags until just boiling. Then turned off the heat and left them to infuse for about ten min. I added 2 tablespoons of rose water, as I felt there wasn't enough rose falvour coming through. Then I mixed 1/2 teaspoon of Vege-gel (a vegeterian gelatin substitue) with some cold water and added it to the still warm infusate. It started to set almost immediately so I quickly poured it into two dariol molds and popped in several rasperries and then put them in the fridge to set and cool. They turned out very easily and really were very refreshing!
Sunday, July 24, 2005
Barbecued rock lobster tails
rock lobster
This recipe is an adaptation of one from the May/June edition of Waitrose Seasons. As we didn't have any tequila we used Wachholder Schnaps, from Austria. The rock lobster tails were very delicious served with a watercress and avacado salad and baby plum tomatoes.
Provide one tail for each perosn. First remove the underside of the shell and fins with a pair of scissors. For four - mix in a bowl 4 tablespoons of schnaps, the grated zest and juice of 2 limes, 1tablespoon of olive oil, the flesh of a finely chopped chilli, 3 crushed cloves of garlic and 20g freshly chopped coriander. Then mound this up on the flesh side of the lobster tails. Leave to marinade for as long as you can, up to over night. Cook on a hot BBQ for 6-7min flesh side down and turn and cook for 4-5min on the shells. The flesh should be opaque and the shells bright red. Serve with lime quarters that have been seared on the BBQ for a couple of minutes.
This recipe is an adaptation of one from the May/June edition of Waitrose Seasons. As we didn't have any tequila we used Wachholder Schnaps, from Austria. The rock lobster tails were very delicious served with a watercress and avacado salad and baby plum tomatoes.
Provide one tail for each perosn. First remove the underside of the shell and fins with a pair of scissors. For four - mix in a bowl 4 tablespoons of schnaps, the grated zest and juice of 2 limes, 1tablespoon of olive oil, the flesh of a finely chopped chilli, 3 crushed cloves of garlic and 20g freshly chopped coriander. Then mound this up on the flesh side of the lobster tails. Leave to marinade for as long as you can, up to over night. Cook on a hot BBQ for 6-7min flesh side down and turn and cook for 4-5min on the shells. The flesh should be opaque and the shells bright red. Serve with lime quarters that have been seared on the BBQ for a couple of minutes.
Friday, July 22, 2005
Sherpa Kitchen
sherpa kitchen
After a fabulous day out, a magnificent meal! And as we had been to see the Chihuly we had food cooked in Chuli at the Sherpa Kitchen Nepalese restaurant in Esher. Chuli are beehive shaped clay ovens and we chose four dishes - lamb, prawn, mushroom and potato stuffed with cashew nuts, almonds and raisins. Excellent - quite light and delicately spiced. And to drink we had a sauvignon blanc made in Esher NZ, who could have believed!
After a fabulous day out, a magnificent meal! And as we had been to see the Chihuly we had food cooked in Chuli at the Sherpa Kitchen Nepalese restaurant in Esher. Chuli are beehive shaped clay ovens and we chose four dishes - lamb, prawn, mushroom and potato stuffed with cashew nuts, almonds and raisins. Excellent - quite light and delicately spiced. And to drink we had a sauvignon blanc made in Esher NZ, who could have believed!
Chihuly at Kew
chihuly at kew
What a magnificent day! I went to Kew Gardens with Mum and Dad to see the new Dale Chihuy glass installations. From the 'Thames Skiff' to the 'Walla Wallas' and many more pieces besides its a magnificant exhibition on until January 2006!
What a magnificent day! I went to Kew Gardens with Mum and Dad to see the new Dale Chihuy glass installations. From the 'Thames Skiff' to the 'Walla Wallas' and many more pieces besides its a magnificant exhibition on until January 2006!
Thursday, July 21, 2005
Fino
Fino
Yesterday it was Susan's birthday and at lunchtime Ann, David, John, Alex, Susan and I headed off to the Mailbox and to Fino in particular for lunch. The restaurant is owned by Michelin starred chef Patrick MacDonald, so we were expecting a fabulous time. And I certainly enjoyed my pan fried chicken with paprika potatoes but the best was saved for last - I had a trio of pannacottas: amaretto, chocolate and cappuccino. All utterly divine! The only thing that brought down the experience was our waitress who couldn't divide a bottle of wine between six.
Yesterday it was Susan's birthday and at lunchtime Ann, David, John, Alex, Susan and I headed off to the Mailbox and to Fino in particular for lunch. The restaurant is owned by Michelin starred chef Patrick MacDonald, so we were expecting a fabulous time. And I certainly enjoyed my pan fried chicken with paprika potatoes but the best was saved for last - I had a trio of pannacottas: amaretto, chocolate and cappuccino. All utterly divine! The only thing that brought down the experience was our waitress who couldn't divide a bottle of wine between six.
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