Riga

Hello, hello!

We are back from our trip to Riga!

Did you know that

in 2014 Latvia's capital city Riga

is a European Capital of Culture?

The architecture is absolutely beautiful

with its majestic skyline.

Gothic spires of Old Town 

go back to the 13th  Century!

Yes, we felt a bit chilly in Riga

but could still enjoy a walk in the center  park

surrounded by yellow leaves. 

Have a good time wherever you are!

Riga - Paris of the North!

Right now we are on our way to the airport

to fly to Riga, Latvia!

I am soooo excited!...

Are you going anywhere during this October half term?

Braised Cabbage with Chorizo and Mushrooms

1 chorizo, sliced

1 onion, sliced

1 carrot, grated

2 garlic cloves, minced

1/2 head of cabbage red or white, thinly sliced

200g mushrooms, sliced

Heat a large sauté pan over medium-high heat. 

Add the chorizo. Fry until lightly browned, about 3 minutes and aromatic oil released.

 Remove with a slotted spoon, reserving the fat. 

Add the onions and sauté until lightly browned, about 5 minutes.

 Add the garlic, grated carrots, mushrooms and a little salt and pepper.

 Cook for 3 more minutes then add the cabbage and more salt and pepper.

 Return the chorizo and toss well. 

Cover and cook about 20-30 minutes. 

Last roses

 October roses look so beautiful in the rain.

The pale pink rose is a beauty!

Chinese Sauce

500g minced pork

1 aubergine, cubed

3 garlic cloves, minced

1 in ginger, finely chopped

3 spring onions, chopped

1/2 cup black bean sauce

1Tbsp tomato paste

pinch of chili flakes

Heat a wok and add two tablespoons of oil, then fry the aubergine cubes for 3-4

minutes, or until softened and golden-brown all over. Transfer to a

plate and set aside.

Add more oil to the wok and  stir fry the garlic, ginger

and chilli for a few seconds, then add the minced pork. Cook for 3-4 minutes,

or until browned, then add the black bean sauce, tomato paste and 1/2 cup of hot water. Return the aubergines to the wok.

Cook for 20 minutes, or until the pork is cooked through and sauce has thickened.

Serve with rice or noodles.

Oven Pancake with Apples

3 Tbsp butter

2 apples, cored, pealed and sliced

1/2 tsp cinnamon

1/2 cup self-raising flour

1/2 cup milk

2 eggs

1 Tbsp sugar

Melt butter in an ovenproof pan. Reserve 1 Tbsp for the batter mix. Add apples and cinnamon stirring to coat evenly.

Mix eggs, sugar and milk. Add flour and 1 Tbsp of melted butter. Mix until well combined. 

Pour batter into hot pan. 

Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with icing sugar and serve warm with a dollop of creme fraiche or Greek yogurt.

I am always on the lookout for new quick and easy recipes

that are also healthy and delicious.

I got this recipe from a good friend of mine, Anna:

2 eggs

1/2 cup milk

salt, pepper (if desired)

In a small to medium microwave safe bowl whisk together the eggs and milk until just mixed. 

Place in microwave and cook on full power for 2 minutes. 

Enjoy!

Bouquet

My work colleagues had given me 

 a stunning bouquet!

This is such an unusual bouquet!

The flower combination actually surprised me, 

but color combination is absolutely beautiful!

***

DW

Finally I treated myself to a beautiful new watch!

Daniel Wellington watch with its

timeless and elegant design.

That was a love at first sight))

One day in October

Birthdays are special!

It is my Birthday so I have treated myself 

to yummy and healthy breakfast)

Winter Beef Stew with Pearl Barley

500g diced stewing beef

1 small swede, diced

2 carrots, diced

1 onion, chopped

3 clove garlic, minces

150g mushrooms, chopped (leave whole if small)

2 tomatoes, skin removed, chopped

1/2 cup pearl barley

rosemary, thyme

salt, pepper

Heat up a Tbsp of olive oil in a casserole.

Add the beef, in batches, and cook until brown. Remove with a slotted spoon and set aside.

Add the onion, swede, carrot and mushrooms to the casserole and fry for 3-4 minutes until softened. Add the  tomatoes and garlic and fry for a further minute.

Return the beef to the casserole, pour in water or chicken stock, thyme and rosemary . Bring to the boil, cover and simmer over a low heat for 1 ½ hours.

Add the pearl barley and simmer for a further 30 minutes until the beef and barley are very tender. 

Weekend flowers

Have a nice weekend!

xxx