Snowboarder Birthday Card

I made this card for a friend who likes skiing and snowboarding; I bought an A4 page which had circles in varying sizes of the same picture, but with a smaller circle showing only part of the picture each time. The idea is to layer these up with sticky pads to give a 3D effect. I mounted them on a piece of blue swirl backing paper which I thought gave the idea of snowboarding and the finishing touch was a 'happy birthday' label from the same set.

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Lady and The Tramp-Inspired Oven-Baked Meatballs with Goat's Cheese

This month's Food 'n' Flix is a lovely Disney film: Lady and the Tramp. It was chosen by Elizabeth at The Lawyer's Cookbook and is perfect for Valentine's day. I must have been quite young when I first saw this film and thought it was lovely, and was particularly taken by Lady (less a fan of the scruffy Tramp!) but I remember cringing when they kissed, in a 'boys are icky' sort of way!



But the scene where Lady and her beau eat the plate of spaghetti and meatballs, and find they are sucking up the same strand of pasta when their mouths meet in a kiss, is iconic. It's been parodied so many times but is actually very sweet. So I couldn't really make anything else for Food 'n' Flix!



I have made spaghetti and meatballs before so wanted to do something a bit different this time. I found a recipe in Slimming World magazine for oven-baked meatballs with cheese melted over the top, which was something I hadn't tried. I adapted the recipe, leaving out the courgette and aubergine as I don't like them.



To serve two, you need:

1 onion, finely chopped

250g lean beef mince

1 tsp dried oregano

1 garlic clove, crushed

salt, pepper

200g tin chopped tomatoes

1 tsp sweetener

200g passata

75ml vegetable stock

100g goat's cheese

pasta to serve

Preheat oven to 180C. In a large bowl mix half the onion, the mince, oregano, garlic and seasoning and roll into balls. In another bowl mix the tinned tomatoes, sweetener, passata and vegetable stock. Place the meatballs in an oven proof dish, pour over the tomato mixture and top with goat's cheese. Bake in the oven for 30-40 minutes depending on how big you've made your meatballs.

While the meatballs are cooking, boil the pasta according to pack instructions. Serve the meatballs and the sauce over the pasta. I used fusilli but for a true Lady and the Tramp experience you should of course use spaghetti!

As mentioned above I'm sending this to Food 'n' Flix.

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Meal Planning Monday 2015 Week 5

I've been rushed off my feet at work and had unexpectedly busy weekend - on Saturday we drove from Surrey to Edinburgh and part of the way back as well! My boyfriend has been looking for a new car for a while and had an exact model in mind, but needed to find one with a low mileage and in his price range (second hand, but still a lot of money for a car). He also wanted to only buy one from an official dealership and eventually found what he was looking for - but the only place that had the right one was in Edinburgh! So I came home from work on Friday night to find he had put down a deposit and was planning to drive there the very next day!



We left at 4am to beat the traffic as it was a 7-hour drive, and made it to Edinburgh (including stopping for breakfast) at about midday. My boyfriend traded in his car, did all the paperwork and paid for the new one and we roared off home in a shiny new (well, second hand but new to us) Aston Martin. I'm really not a spontaneous person so can't quite believe we decided to do that on pretty much the spur of the moment and went all that way just for a day!



By the time we got home on Sunday afternoon - it would have been earlier but we stayed the night near Manchester then stopped at Bicester Village on the way back and my boyfriend bought me a nice little present, if the words Kate Spade mean anything to you - most of the weekend had gone. So the meal plan had gone out of the window but unfortunately so had the grocery shopping I planned to do this weekend! So instead I am going to make do with what we have in the freezer and pick up a couple of bits and pieces during the week then do a big shop next Saturday as we have friends visiting on Sunday.

So here's this week's plan

Monday

lunch: jacket potato with chicken (on the meal plan a couple of weeks ago but didn't have it). I want a hot lunch as I'm out in the evening at a talk about making money from your blog (I can dream!).

dinner: sandwich

Tuesday

lunch: tuna pasta, again as I'm out in the evening

dinner: sandwich as I'm at my cake decorating course

Wednesday

lunch: sandwich

dinner: BBQ chicken

Thursday

lunch: sandwich unless I have time on Weds night to make anything else, but it's going to be a busy week

dinner: my boyfriend is out at work drinks so I'll have salmon and veg

Friday

lunch: sandwich

dinner: out for a friend's birthday

Saturday

lunch: bacon sandwich for him, Quorn sausage sandwich for me

dinner: Slimming World fish and chips for me, sausage in batter and chips for him (on the meal plan for the past 2 weeks but still haven't made it yet!)

Sunday

lunch: friends visiting so I'm going to make Persian roast chicken with walnut pomegranate sauce followed by Nigella's ice cream cake

dinner: something light eg beans on toast

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Goat's Cheese Filo Pastry Parcels

These goats cheese parcels are delicious and easy to make. We had them as our starter on Christmas day but they would also be a nice idea if you were cooking a romantic Valentine's day meal perhaps. The recipe came from the AllRecipes website and you can find the full recipe by clicking on the link.

Preparing the red onion filling:

Lay out the red onion filling and a slice of goat's cheese on some oiled filo pastry

Gather up like a parcel and secure with a piece of spring onion

Ready to go in the oven

Lovely golden brown, our starter for Christmas dinner

When you cut into the parcels, the goat's cheese is beautifully soft and slowly oozes out. The red onion is a sweet but tangy contrast that works perfectly - I really enjoyed these and am sure you will too!

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Stripey Sticker Name Birthday Card

I haven't had time to any crafts for the best part of this year - I put my house on the market in February and we wanted to declutter for the estate agent photographs so all my card making and craft supplies went into storage. I secured a sale on my house quite quickly and we found our dream home almost right away - it was only the second house we looked at! But as regular readers will know, what should have been a straightforward process was held up by our council taking 10 weeks to do the local searches because they were short staffed (they normally take a week to ten days) and our vendors dithering, changing their minds about the place they were buying and 'forgetting' to do any of the necessary paperwork, so in the end we didn't move in until August 28.



We then redecorated the entire house, from getting new wood floors to repainting to buying and building new furniture, so while I have unpacked my craft stuff, I still haven't got time to use any of it! I am very excited though that I have a 'craft room' - a spare room with a futon, desk, and cupboard for my craft supplies, plus a whole wall of bookcases, my dressmaker's dummy and sewing machine. Unfortunately I can't fit all my craft supplies in the cupboard so will have to rationalise them down, or sneak them into the garage and hope my boyfriend doesn't notice!



So while I haven't made any cards in a long time there are still a few I haven't posted on here. This one was very quick to make but I quite like the jazzy style. I used a pre-printed card from a mixed box and some alphabet stickers I got very cheaply from the Works; the pack had letters and numbers so I decided to spell out the recipient's name, the word 'birthday' and his age. It's hardly the most sophisticated looking card but I think it looks quite fun, and this style might be a good idea if you are struggling for ideas for cards for men!

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Viennese Apple Strudel

When I visited Vienna in November we went to the Schonbrunn Palace. As part of our Winter Pass ticket, we got entry to the Apple Strudel Show: a demonstration of how to make apple strudel with a piece to try.



Apple Strudel is said to originate from Austria and is a Viennese speciality in particular and the oldest known copy of a strudel recipe is a library in Vienna.



The demonstration was entirely in English which was lucky as though I speak German my boyfriend does not. As it was winter there were only a few of us watching; I don't think the other people were English and there were a couple of children who probably wouldn't have understood anything so I think we were quite lucky!

The demonstrator showed us how to make the pastry from scratch and after rolling it out, she used her hands to spread the dough further, much as people do when they are making pizza bases. She even threw the dough into the air and caught it a few times!

She explained that the dough needed to be thin enough that you could read the recipe through it, and proceeded to show us, which was amazing!

The filling was already prepared in a large bowl; she explained that it included apple, raisins, breadcrumbs and sugar, and then we watched as she placed some of the filling along one side of the dough and rolled it up using a tea towel. Part of the reason for this is that you end up with the rolled up strudel sitting on the tea towel, which makes it much easier to lift and transport to your baking tray.

The strudel went in the oven and I was expecting her to do a 'here's one I made earlier' and take the strudel from the previous demonstration out of the oven, but she didn't and the demonstration ended as the strudel went in the oven, so we didn't get to see it when it was cooked. We did get a piece to eat from a strudel which had been made earlier, served cold, which was really delicious.



We were also given a copy of the recipe to take home and since my boyfriend doesn't like apple, I decided I would make an apple strudel to take to his mum's house on Boxing Day as there would be plenty of people there to help eat it. I made the strudel on Christmas Eve as I knew I would be too busy after that!



To make the pastry, you need:

250g flour type 700 - I'd no idea what this was so used plain flour

2g salt

1 egg

100g lukewarm water (note that is grams, not millilitres)

20g oil



Preheat the oven to 190C. Mix all the ingredients and knead until you have a soft dough - I used my Kitchenaid. Form into a ball and "let it rest in vegetable oil for 30 minutes". I wasn't sure if this meant literally put the dough in a bowl of oil as that seemed like a lot of oil, so instead I rubbed oil all over the dough. My dough had been very wet and sticky but surprisingly the oil took away all of the stickiness.

Heat 50g butter in a pan and fry 100g fresh breadcrumbs until they are golden brown.

To make the filling, mix the breadcrumbs with 140g sugar, 10g cinnamon, 170g raisins, 10g lemon juice and about 1 kg peeled and thinly sliced apples, and a shot of rum. I used about half that amount of apples as it looked like an awful lot, and I knew I wouldn't be able to stretch my pastry out as big as the demonstrator so I didn't think I would need quite as much filling! I also left out the rum.

Roll out the dough on a floured tea towel. Use your hands to stretch it as thinly as possible. I wasn't quite throwing mine in the air and catching it like the demonstrator did, but it was a surprisingly pliable dough and easy to stretch.

I even tried the 'can you read the recipe through your dough' trick and I could - I was amazed as I'm not normally very good at making pastry!

Place the filling along one side of the dough, and use the tea towel to help you roll it up

It just fit into my grill pan with the grill part removed - none of my actual baking trays were big enough!

The recipe said to bake in the oven at 190C until golden brown - it didn't actually give a cooking time. I think I baked mine for about 25 minutes but you really do just need to keep an eye on it. Here's what it looks like from the inside: I can't wait to try it later today!

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Pork and Mushroom Adobo

Pork and Mushroom Adobo may not be new but I have to try it. Every time I visited supermarkets and groceries here in Australia I am always overwhelm with the availability of mushroom in the fresh vegetable sections. I like mushrooms and I have been picking some of it every time or most of my visits. I usually end up thinking what to cook out of them. Below is the list of some of the mushroom dish that I have cooked all these years, click link to check them out.

Vegetrable Stir Fry, Oyster Mushroom

Oxtail with Mushroom Sauce

T-Bone Steak with Mushroom and Oyster Sauce

Chicken with Mushroom Sauce

Pork Chop with Mushroom Sauce

Egg Noodles with Mushroom

Asparagus and Mushroom Spaghetti in White Sauce

Mushroom with Dried Fish Fettuccine Carbonara

Fettuccine with Mushroom and Mushroom Sauce

Mushroom Sotanghon Noodle Soup

Adobong Kabute

Mushroom and Tofu Pinoy Bistek Style

Pinoy Garlic Mushroom

Today I had this beautiful button mushrooms, I just can’t think of anything to cook it, in the end I cooked it the mushroom adobo style with some pork belly.

Here is the recipe of my version of Pork and Mushroom Adobo.





Ingredients:



1/2 kilo pork belly, cut into large cubes

100 grams fresh whole button mushrooms

1/2 head garlic, peeled, crushed, chopped

3-4 pieces bay leaf

1-2 tsp. crushed peppercorns

1/4 cup dark soy sauce

1/4 cup white vinegar

salt

Cooking procedure:



Place the pork in a sauce pan, add all the ingredients except the mushroom and salt. Pour enough water to cover at about 2 inches over the pork line. Bring to a boil and simmer for 30 to 45 minutes or until the pork are tender, add more water as necessary. When the liquid is reduce to about half add in the mushrooms and continue to cook for 5 to 10 minutes until the liquid is reduced to an oily sauce, correct saltiness if required. Serve hot with a lot of rice.

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Dairy-free Vegan Frozen Cupcakes - Golden Syrup Flavour

I love Frozen - and I'm clearly not the only one! In my opinion it's the best Disney movie in years with a strong feminist message and a brilliant song from Idina Menzel. Judging by the amount of merchandise available in the shops, from fancy dress costumes to Frozen shampoo and showergel at Poundland, not to mention all the Frozen-inspired birthday cakes I've seen online, children everywhere are captivated consumers of all things Elsa, Anna and Olaf.



My friend has a lovely daughter who just turned 6 at the end of November and I wanted to make some cupcakes when they came to my house a week or so later. My friend is vegan so I wanted her to be able to eat the cakes but I also wanted to decorate them in the Frozen theme. I didn't have time to do anything massively elaborate so I bought some rice paper Frozen pictures to use as cupcake toppers from Amazon. I already had some snowflake sprinkles at home which I thought would be perfect to add on top. Icy blue is the colour most associated with Frozen - it's the colour of Elsa's dress for instance - so that had to be the colour of the icing.

For the cakes themselves, I used the golden syrup cupcake recipe from Ms Cupcake's The Naughtiest Vegan Cakes in Town. I didn't alter the recipe in any way so can't really reprint it as it isn't my own. Suffice to say if you are interested to know what goes in to vegan cupcakes, you replace the butter with oil, and use a little white wine or cider vinegar mixed with soya milk as a sort of egg substitute. These cakes contain golden syrup and are also drizzled with a little golden syrup while still warm which is lovely.

I made some vegan buttercream by using Pure margarine substitute, icing sugar and a little Sugarflair gel colour paste in baby blue, which I piped on top of the cupcakes.

I then added the snowflake sprinkles and the Frozen cupcake toppers.

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Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay. Today I got some malungay leaves at the Rapid Creek Sunday Market. I was thinking of having a fish soup with malungay lunch, but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice. The resultant lugaw dish went great using risotto rice for my Fish Lugaw with Malungay but an equal parts of ordinary rice and glutinous rice should work fine, if risotto rice is not available. I have used the rice ratio on my other lugaw dish, click list below to see the recipe.



Oxtail Lugaw

Lugaw, Beef Cheeks and Tripe Combination

Beef Cheeks Lugaw

Chicken Arroz Caldo with Bacon

Goto, Beef Tripe Lugaw

Arroz Caldo

Seafood Lugaw

Special Lugaw, Special Pinoy Congee

Below is the recipe of my Fish Lugaw with Malungay a Pinoy version of Fish Risotto with Malungay.

Ingredients:



2 slices tanguigue, cut into large cubes

1/2 kilo risotto rice

1 big bowl malungay leaves

1head garlic, peeled, crushed, chopped

2-3 thumb size, ginger, skinned, cut into thin strips

1 medium size onion, peeled, chopped

1/2 cup fish sauce

salt and pepper

cooking oil

Cooking procedure:



Wash the risotto rice and keep aside. Using a medium sauce pan and generous amount of cooking oil, stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the fish and fish sauce and some pepper, stir cook for 2 to 3 minutes. Remove the fish from the sauce pan and keep aside. Then add in the risotto rice and stir cook for another 3 to 5 minutes, then add in about 1 to 1 1/2 liter of water. Bring to a boil and simmer for 20 to 25 minutes, stirring every now and then, add more water as necessary. Add in the malungay leaves and season with salt and pepper to taste, cook for another 5 to10 minutes or until the rice are cooked with smooth texture and the malungay leaves are just cooked. Now add in the fish and cook for another minute. Serve garnished with the fried garlic and with lemon or kalamansi.

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Fried Tanguigue Steak with Tomato Onion Chili Relish

Fried Tanguigue Steak with Tomato Onion Chili Relish. A lunch of fried fish served with chopped tomatoes and onion, and some chilies if you could stand the heat plus real fish sauce, eating using your hand. Would that make you drool?

Today I had a similar lunch, Fried Tanguigue Steak with Tomato Onion Chili Relish, and yes I ate with my hands, how good was that. Believe me it was a great lunch.



See other similar dish;



Fried Pork Chop with Tomato Onion Chili Relish

Pinoy Fried Pork Chop

Crispy Fried Buntot ng Tanguigue

Lechon Kawali

Fried Fish with Pinoy Mango Avocado Salsa

Fried Surgeon Fish with Green Mango and Pineapple Salsa

Crispy Fried Pla-Pla, Tilapia

Crispy Fried Fish

Fried Fish, Pritong Alumahan

Tanguige Steak

Crispy Fried Espada

Crispy Fried Dilis, Deep Fried Fresh Anchovies

Here is the recipe on how I made this great lunch of Fried Tanguigue Steak with Tomato Onion Chili Relish.





Ingredients:



2 to 3 pieces tanguigue steak/slices

2 large size tomatoes, diced

1 small size onion, peeled, diced

2 red/green chili, sliced, optional

fish sauce

salt

pepper

cooking oil

Cooking procedure:



In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the tanguigue slices on both side, keep aside for about 10 to 15 minutes. Heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the tanguigue slices for 3 to 6 minutes, defending on the tanguigue slices thickness, then turn the tanguigue slices on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.

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Fettuccine with Mushroom and Mushroom Sauce

Fettuccine with Mushroom and Mushroom Sauce. I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans. I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish.

Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce, using Campbell’s Condense Cream of Mushroom Soup in cans, try it.

Ingredients:



500 grams fettuccine cooked as per package directions

150 grams fresh button mushrooms, sliced

150 grams fresh oyster mushrooms, coarsely shredded

150 grams fresh shimeji mushrooms, loosen from cluster

2 big cans Campbell’s Condense Cream of Mushroom Soup

1/2 head garlic chopped

1 medium size onion, chopped

2-3 tbsp. parsley flakes

1/2 block cheddar cheese, grated

fried chopped garlic

parmesan cheese

salt and pepper

chili flakes

olive oil

Cooking procedure:





In a large deep frying pan heat olive oil, add in garlic and onion and stir cook until fragrant. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the parsley salt and pepper to taste and continue to stir cook for 2 to 3 minutes until the mushroom start to render its juices. Add in the Campbell’s Condense Cream of Mushroom Soup, about 1 cup of water and the cheddar cheese, stirring occasionally cook for another 5 to 8 minutes and until the sauce is smoothly blended. Toss in the cooked spaghetti and continue to cook for 2 to 3 minutes. Serve with cheddar cheese, fried garlic and chili flake garnish.





See other similar pasta recipes:



Mushroom with Dried Fish Fettuccine Carbonara

Pinoy Carbonara, Carbonara Pinoy Style

Tuna Carbonara

Pinoy Seafood Carbonara

Asparagus and Mushroom Spaghetti in White Sauce

Spaghetti with Clam and Shrimp in White Sauce

Spaghetti with Halaan

Source

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