Waterstones cofee shop

Happy Little S is unpacking hair straighteners...

The Brosnan family)

Saturday

Casserole with sausages

1 large onion chopped

2 peppers (red and yellow) roughly chopped

1 tin chopped tomatoes

1 tin kidney beans drained

2 garlic cloves

1 tsp paprika

2 sprigs thyme

1 Tbsp olive oil

1/2 tsp chili flakes

6 sausages

Heat a flameproof casserole over a medium heat on the hob. Add the oil and fry the onions, garlic, thyme, paprika, chili flakes and peppers for 5 minutes until just tender. Add the tomatoes, beans and 1/2 tin of water. Season with salt and pepper.

Add cooked sausages, then cook in the oven for 20 minutes.

http://www.amazon.com/World-According-Karl-Sandrine-Gulbenkian/dp/2080201700

Wholemeal bread pudding

Tear 300 g of wholemeal bread into small pieces.Mix with 300 ml of milk, 75 g melted butter, 1 egg, 100 g of dark brown or demerara  sugar, 1 tsp of ground cinnamon, 1 tsp of nutmeg.
Transfer to a buttered dish and bake for about  35-40 minutes in a hot oven 160*-170*C

Mr Fox

Carrot Poppy Seed Cake

1 cup sugar

2 eggs

200g melted butter

2 cups self-raising flour

pinch of salt

1 large carrot finely grated

2 Tbsp poppy seeds

Mix all the ingredients and bake for about 30-35 minutes.

Warm September

When the weather is like this, I love September! When it's warm and sunny... But I am not the only one!:)))

Несмотря на тёплый Сентябрь, всё-равно грустно) Радуясь каждому тёплому дню, всё-равно понимаешь, что следующий будет немного холоднее, немного темнее и немного короче. В отличие от Весны, когда всё совсем наоборот! Там, даже если погода не радует сразу, есть твёрдая уверенность, что завтра будет лучше, ярче, теплее, светлее) И что всё-равно будет Лето! Как далеко до такой недавней Весны! Как долго снова ждать...

В такой день, как сегодня, попробуем обмануть себя, что мы всё ещё в Лете:)))

Pork chop and apple sauce

1 lb apples

2 Tbsp water

1 Tbsp sugar

1 Tbsp cider vinegar

1 bay leaf

1 pinch of allspice

Peal, core and coarsely chop apples. Add remaining ingredients. Bring to a simmer in a saucepan, stirring occasionally. 

Cook covered until apples are very soft about 15-20 minutes. Mash apples with a fork.

Apple Crostata

Recipe by Ina Garten. Absolutely easy and delicious apple pie!

For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

http://www.foodnetwork.com/recipes/ina-garten/apple-crostata-recipe/index.html

Minestrone soup

2 carrots 

2 celery 

1/6 head savoy cabbage

1 courgette 

1 onion 

3 cloves garlic 

2 potatoes 

1 can cannellini beans 

1 Tbsp tomato puree or ketchup 

1 cup uncooked pasta

Heat the oil in a pan, add the chopped vegetables and garlic , then cook over a high heat for 5 minutes until softened.

Stir in the tomato puree and 2 liters of water or chicken stock. Bring to the boil, then turn down the heat and simmer for 10 minutes.

Tip the beans and pasta, then cook for further 10 minutes. Season to taste.

Malene Birger scarf

http://www.bymalenebirger.com/

Eight Treasure Porridge

Chinese Eight Treasures Porridge features eight different 'treasures' to make this delicious meal:
sticky rice, rice, crushed corn, red bean, mung bean, kidney bean, black rice, red jujube, hushed buckweat, peanut, lotus seed.

The recipe is incredibly simple and straight forward.

Take 1/3 cup of porridge and leave to soak in water for 2-3 hours.
Then, rinse the porridge and add to a pot along with 3 cups of boiling water. Reduce the heat to low and cook for about 40-45 minutes, stirring very often to prevent it from sticking to the pot. Mix in some sugar and salt to taste. 

Autumn morning

Carrot Apple Cake

2 grated apples;

juice of half a lemon;

150g sugar;

1/2 tsp baking powder;

pinch of salt;

1/3 cup of dried cranberries ;

9 tbsp of oil

For the cream cheese frosting:

1 package of cream cheese, room temperature;

1 cup of icing sugar;

1 tsp vanilla extract

                                             1/2 cup of mixed chopped nuts to decorate

What to do:

Heat the oven to 180C/350F/Gas 4.

Mix all the ingredients.

Divide the mixture between two cake tins and gently spread out with a spatula. Bake for 25-30 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

Mix cream cheese, icing sugar and vanilla together until very smooth.

Either spread on with a blunt knife or spatula, or spoon into a piping bag.

Coating the sides of your cake with chopped nuts is a great way to conceal a not-so-perfect frosting job.

Gently pat the chopped nuts into the frosting.

My friend gave me this recipe and i love it!

Vegetarian Vegetable Crumble

For the crumble:                                                      For the topping:

lentils 1.5 cup                                                          flour 1 cup

carrots 2                                                                 oats 1/2 cup

celery 2                                                                   butter 75 gm

onion 1                                                                    grated cheese 1 cup

garlic 3 cloves                                                          pinch of salt

courgette 1

savoy cabbage 1/8 head

dry herbs

salt

pepper

chili flakes

Worcestershire sauce 1 Tbsp

Fry the onions and garlic in 1Tbsp of olive oil. Add chopped vegetables, lentils and 3 cups of water. 

Cook for 30-45 minutes or until the lentils are cooked and the most of the liquid has been absorbed.

Transfer to a roasting dish.

To make topping, rub the butter into the flour and salt. Mix with oats and cheese.

Sprinkle over the vegetable and lentil mixture and bake in the oven for 30 minutes or until the crumble topping is crisp and lightly brown.

Cyclamen

Quick Cinnamon Buns

These are the yummiest and quickest cinnamon buns I've ever cooked! They taste very similar to those delicious Swedish buns from IKEA.

2 cups of self-raising flour
pinch of salt
50 g butter +50 g softened butter
2/3 cup of milk
3-4 Tbsp light brown sugar
1 tsp cinnamon
Rub the butter into the flour ans salt mixture with your fingertips until it forms breadcrumbs, as you would do with a crumble.
Pour the milk into the well and bring the dough together with your hands, Do not knead the dough to much.
Turn the dough out onto the floured surface and roll it with a rolling pin into a rectangle approximately 11X16 ''
Spread the softened butter on the top of the dough, then sprinkle evenly with mixture of light brown sugar and cinnamon.
Starting with a long side of the rectangle, roll the dough up into a sausage shape. Cut into rolls into 12 equal slices.
Place the slices side by side spiral facing up, into the lined roasting tin or as me, into muffin paper cases.
Bake the buns at 170*C for about 15-20 minutes until slightly pale in colour.

What did you have for lunch?

Red Quinoa With Roasted Vegetables and Salmon Teriyaki

Marinade the salmon fillets in the teriyaki sauce for 20+ minutes. 

When ready to cook, drain the salmon fillets and reserve the teriyaki sauce.

Heat 2 tbsp vegetable oil in a frying pan and fry the salmon fillets skin down first to crisp up the skin.

Top the salmon with the teriyaki sauce and cook on another side.

Preheat the oven to 180*.

In a large mixing bowl stir together cauliflower florets and chopped carrots, olive oil, salt and pepper until evenly coated. Place on a baking sheet and roast about 20 minutes or until carrots and cauliflower are fork-tender.

Meanwhile, in a saucepan bring quinoa and water to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes.

Toss together roasted vegetables, quinoa, lemon juice. Serve warm or at room temperature.

Rice Noodles with Chicken, Broccoli and Chili

Rice Noodles with Shiitakes and Watercress